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15 minutes
- 1 fresh red chilli
- 4 ripe plum tomatoes
- extra virgin olive oil
- 1 x 400g tin of chickpeas
- ½ a lemon
- 3 medium quality iberico chorizo sausages
- 4 bread rolls
- 1 handful of wild rocket
- Finely slice the chili, deseeding it if desired. Dice the tomatoes and mix with most of the chili and a drizzle of oil. Season with a pinch of sea salt. Heat a pan over medium-high heat. Drain and rinse the chickpeas, then warm them up in the pan. Season with salt, black pepper, and half of the lemon zest. Blend the chickpeas with the tomato mixture until smooth. Grill the chorizo slices on a griddle pan until charred, about 3 to 5 minutes. Fill the halved rolls with the chickpea mixture and grilled chorizo. Top with rocket leaves and the remaining chili slices. Enjoy!
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