Spanish-style chickpea, chorizo and parsley sauté

Method

1. Heat the olive oil in a non-stick frying pan over a medium heat, then add the chorizo. Cook for 3-5 minutes until it begins to crisp, then add the sliced onion and gently sauté for 5 minutes until soft.
2. Pour in the wine and bubble for 5 minutes until reduced.
3. Stir in the chickpeas and gently warm through for 2 minutes, then fold through the parsley. Season, then drizzle with extra-virgin olive oil.
4. Serve with chunky bread on the side. This would be great as part of a Spanish feast – see here for more inspiration.