The best chorizo s&wich

Nutritional Information (amount per serving)

Calories
468kcal

Carbs
42.5g

Sugar
3.6g

Fat
22.8g

Saturates
7.1g

Protein
19.8g

Serves 4

Ingredients

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
½ lemon, finely grated zest and juice of
3 medium-size iberico chorizo sausages
4 bread rolls
1 handful wild rocket

Method

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.