Sherry braised chorizo sausages with smashed lemon & garlic chickpeas

Method

1. Heat the oven to 160°C/140°C fan/gas 3. For the chickpeas, wrap the garlic cloves in foil and roast for 15-20 minutes until soft.
2. Heat the 1 tbsp oil in an ovenproof frying pan over a medium-high heat and fry the sausages for 5-7 minutes, turning, until coloured. Add the peppers, cook for 5 minutes more, then add the sherry and brown sugar and stir to dissolve. Bubble for 1 minute, transfer to the oven and cook for 25 minutes.
3. Heat 3 tbsp of the extra-virgin olive oil in a pan over a medium heat. Add the chickpeas and cook for 2-3 minutes, then pour in 200ml water and bubble for 3-4 minutes. Mash the chickpeas roughly with the back of a fork, then stir in the remaining 3 tbsp oil. Mash in the roasted garlic, lemon zest and juice and lots of sea salt and black pepper to give a chunky, spoonable mash. Cool the chickpea mash and sausages to room temperature.
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4. Serve the chickpeas topped with the sausages and sherry sauce, sprinkled with parsley.