Chickpea and chorizo stew with garlic yogurt

This recipe is a firm favourite in my flat as most of the ingredients are sitting in my cupboard, sometimes altering the flavour profiles depending on what I have in - one variation is with merguez lamb sausage and tahini lemon yogurt.

| Serves 2 |

INGREDIENTS

1 large garlic clove, finely sliced

1/2 tsp smoked paprika

1 tin good quality plum tomatoes, crushed (I do this in a bowl with my hands)

1/2 jar chickpeas

1 tsp sherry vinegar

X4 small cooking chorizo sausages

Mint (parsley or oregano are also great here), finely chopped

For the garlic yogurt 

1 small garlic clove, grated

4 heaped tbsp greek or natural yogurt

METHOD

Heat 2 tbsp olive oil in a pan over a medium heat. Add the garlic slithers and cook until lightly golden and fragrant. Add the paprika, stirring swiftly, followed by the tin of tomatoes with a pinch of salt - fill the tomato tin halfway with water and pour this into the pan too. 

Cook the tomato sauce for 20-30 minutes or until reduced by roughly a third. 

Meanwhile, crush a garlic glove and mix with the yogurt with a pinch of salt or to taste. 

In a separate frying pan, cook the cooking chorizo over a low-medium heat for around 15 mins or until cooked through. 

Once the tomato sauce has reduced slightly, add the chickpeas and their liquid, the Sherry vinegar and adjust the seasoning as required. 

Spoon the tomato chickpeas into bowls and top with the chorizo, the yogurt and chopped mint.