Smoky fragrant and filling. I have to fight off my coworkers every time I bring this for lunch!
• 2 Spanish chorizo sausages (about 200g total)
• 400g tin of chickpeas rinsed and drained
• 6 mushrooms cut into chunks
• 2tbsp smoked Paprika
• 1tbsp cumin
• 1tbsp olive oil
Slice chorizo lengthwise and then cut into bite size chunks.
Pop them into a fry pan and dry fry on medium heat while you chop the mushrooms. Some oil should start to release from the chorizo.
Tip in the chickpeas and mushrooms and fry for another minute or so. Add the spices and mix until its coated and smelling fragrant. Add the olive oil. Fry until the mushrooms are cooked. Can serve this also over spinach salad or serve in small portions as an appetiser or snack.
This dish gets even better the next day!