for 2 person

100 g	chorizo, diced
2 tin	chickpeas (approx. 240 g), rinsed and drained
1 tin	chopped tomatoes (approx. 400 g)
½ dl	water
1 tsp	sugar
½ tsp	salt
½ bunch	coriander, roughly chopped

How it's done

Gently fry the diced chorizo in a non-stick frying pan until crispy, without adding any oil. Remove from the pan and drain on paper towels. Place the chickpeas and tomatoes in the same pan, pour in the water, return the chorizo to the pan, mix in the sugar and salt. Simmer for approx. 10 mins., sprinkle with coriander.

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