4 plum tomatoes, deseeded and diced
1 fresh red chilli, deseeded and finely sliced
extra virgin olive oil
410 g tinned chickpeas, drained and rinsed
finely grated zest and juice of ½ lemon
3 medium-size iberico chorizo sausages
4 bread rolls
1 handful wild rocket
With smashed chickpeas, peppery rocket and fresh chilli, this chorizo sandwich has some serious bite.
Mix the tomatoes with most of the chilli and a lug of oil, then season with a pinch of salt.
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 lug of olive oil. Whiz in a food processor or mash well until smooth. Stir in the tomato mixture and put to one side.
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.
Split the rolls and fill with the chickpea mixture, grilled chorizo, rocket leaves and the remaining chilli slices.
Top keyword searches
Popular recipes this week
Popular recipe categories
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council