Warm chickpea, chorizo & pepper salad

• chorizo↗200g g
• olive oil↗1 tbsp tbsp
• can chickpea↗410g g

  drained and rinsed

• jar roasted mixed pepper250g g

  drained and roughly chopped

• corianderhandful

  handful, leaves, chopped

• natural yogurt↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.

2. 2

   Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.