Ingredients
- 1 fresh red chilli
- 4 ripe plum tomatoes
- extra virgin olive oil
- 400 gr. chickpeas
- ½ a lemon
- 3 medium quality iberico chorizo sausages
- 4 bread rolls
- 1 handful of wild rocket
Method
- Trim and finely slice the chilli.
- Deseed and dice the tomatoes, then mix with most of the chilli and a lug of oil.
- Season with a pinch of sea salt.
- Place a pan on a medium-high heat.
- Drain and rinse the chickpeas, then tip into the pan, stirring until warmed through.
- Season with salt and black pepper, then finely grate in half the lemon zest, and drizzle over a lug of oil.
- Tip the chickpeas into a food processor and pulse until smooth, or mash by hand, then stir in the tomato mixture.
- Preheat a griddle pan to high.
- Slice the chorizo at an angle, about 5 mm thick, then griddle for 3 – 5′, or until charred around the edges.
- Halve the rolls and fill with the chickpea mixture and grilled chorizo.
- Add the rocket leaves and sprinkle with the remaining chilli slices, then tuck in.