Categories: June

Ingredients

• 4 plum tomatoes, deseeded and diced
• 1 fresh red chilli, deseeded and finely sliced
• exta-virgin olive oill
• 410g can chickpeas, drained and rinsed
• finely grated zest and juice of 1/2 lemon
• 4 medium-size chorizo sausages
• 4 bread rolls
• handful of wild rocket

Directions

1. Mix the tomatoes with most of the chilli and a glug of oil, then season with a pinch of salt.

2. Heat a saucepan until medium-hot, then tip in the chickpeas. Stir until they’re warmed through, then season with salt, pepper, the lemon zest and juice and a glug of olive oil. Whizz in a food processor or mash well until smooth. Stir in the tomato mixture and put to one side.

3. Heat a griddle pan until hot. Slice the chorizo on the diagonal, about 5mm thick. Griddle the chorizo until heated through and charred around the edges – about 3-5 minutes.

4. Split the rolls and fill with the chickpea mixture, grilled chorizo, rocket leaves and the remaining chilli slices.

Email to a friend | Print this recipe | Back