Chorizo, Tomato, and Chickpeas With Yoghurt

Ingredients for Chorizo, Tomato, and Chickpeas With Yoghurt

• 3 tablespoons olive oil, plus more for drizzling

• 1 medium onion, chopped

• 110g cured Spanish chorizo, casing removed, chopped

• Kosher salt

• 1 (400g) can chickpeas, drained

• 1–3 tablespoons harissa paste

• 1 (800g) can whole peeled tomatoes

• 120ml plain whole-milk yoghurt

• 2 tablespoons oregano leaves

• Coarsely ground black pepper

• Toasted pita or flatbread (for serving)

Heat 3 tablespoons oil in a medium skillet over medium. Cook onion and chorizo, stirring often, until onion is translucent and fat has started to render from sausage, 5–8 minutes; season with salt. Add chickpeas and cook, tossing often, until browned in spots, about 5 minutes. Stir in desired amount of harissa, depending on your heat preference, and cook, stirring constantly, until paste starts to stick to the bottom of skillet, about 2 minutes. Add tomatoes, breaking up with your hands as you go, then tomato liquid left in can, stirring and scraping up browned bits. Bring to a simmer and cook, stirring often, until mixture is thick, 10–15 minutes. Taste and season with more salt if needed.

Top with yoghurt, oregano, and pepper and drizzle with oil. Serve with pita alongside.

Chickpeas (without toppings) can be made 1 day ahead. Let cool; cover and chill. Reheat gently before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.