Chickpeas With Chorizo and Tomatoes on Toast

READY IN: 15mins
Recipe by ImPat

From our local paper and their Seven Recipes for Seven Days recipes - Sundays offering, sounds delicious as a Sunday breakfast.

Top Review by Chef Tweaker

Hmm...seems my review didn't "stick". I went "out on a limb" with this recipe but I lost my gamble. :o( I had really cheap chorizo of the bulk sausage variety. I know this is calling for more of a cured hard chorizo but I thought it might work out. I also had low sodium chickpeas and this seemed ideal to use them up. I had fresh tomatoes to use up so used them plus some canned tomato juice and I think that worked OK. Also didn't have fresh herbs... those were definitely missed but I substituted dry herbs. I think this would have all been fine except that I DID NOT like my chorizo! Therefore, I could not eat it. Obviously I will leave off stars. I think this will work great for you if you know that you like your chorizo. I think a hard salami might work well also, more of an Italian version. Bonus tip: don't buy cheap chorizo!

Ingredients Nutrition

  • 1 chorizo sausage (cut into slices)
  • 1 (400 g) chickpeas (caned drained and rinsed)
  • 1 (400 g) canned tomatoes (chopped)
  • salt & freshly ground black pepper
  • 2 tablespoons parsley (flat leaf chopped plus extra to serve)
  • 2 tablespoons oregano (fresh chopped plus extra to serve)
  • 4 slices sourdough bread


  1. Place the sausage slices in a cold pan and slowly bring them to heat until the fat has has dropped and slices are slightly coloured and then add chickpeas and tomatoes.
  2. Bring these to a simmer and allow them to thicken up and taste and check the seasoning and add the herbs.
  3. Grill or toast the sourdough bread and when done top with a portion of mixture and add an extra chopped herbs if desired.

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