Recipes don’t get easier than this. The dish literally takes less than 10 minutes to make from start to finish.
I love the colours of the classic Spanish ingredients, too. In Spain you buy chickpeas (garbanzas) in jars and they seem plumper, tastier and juicer than the tinned variety. Oh and how I love the giant lemons!
6 slices of chorizo, halved
Half a small bottle of chickpeas
Juice of half a lemon
1 tbsp olive oil
Fry the chorizo on a fairly high temperature in the olive oil for a few minutes until the oil’s turned red and the chorizo is sizzling.
Add the chickpeas and squeeze over the lemon juice.
Fry for another few minutes to heat the chickpeas through and serve immediately.