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.