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Ingredients
Method
- 100g cooking chorizo, chopped
- 200g tin of chickpeas, drained
- 200g tin of chopped tomatoes
- 1 tbsp chopped thyme leaves
- Salt and pepper
- 2 slices of sourdough toast
- Chopped parsley to serve
- Chuck the chorizo chunks into a hot saucepan, and allow to sizzle for a few minutes in order to release the oils. Add the chickpeas and tomatoes, along with the thyme and plenty of salt and pepper. Simmer for a few minutes to thicken, then place a good dollop on your sourdough toast and scatter with parsley.
15 mins
2 serving
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