These are lovely as a side dish or part of a tapas meal.
I like the chickpeas to be really crispy but if you prefer them a little softer that works really well too, just cook the onion and smoked paprika first and then add the chickpeas to warm through followed by the cooked chorizo.
60g piece of chorizo
2 teaspoons olive oil
2 teaspoons sweet smoked paprika
1/2 red onion, finely sliced
1 x 420g tin chickpeas, drained and rinsed
salt and pepper
A little chopped parsley to garnish
Heat a frying over a high heat.
Add the oil and once hot fry the chorizo on both sides. Remove and set aside.
Add the smoked paprika, onion and chickpeas, stir regularly until the chickpeas are crispy, return the chorizo to the pan and heat through, check for seasoning, garnish with a little parsley and serve.