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Ingredients
Method
- 1 tbsp olive
- 125g chorizo, sliced
- 50ml semi-dry sherry
- 400g tin of chickpeas, drained
- Heat a splash of oil in a frying pan, and cook the chorizo for 10 mins. Pour in 50ml of sherry, and leave to bubble until the chorizo is coated in a sticky glaze. Add the chickpeas (along with a splash more sherry), and simmer for 5 mins. Toss with chopped parsley, season liberally, and serve.
20 mins
4 serving
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