Chorizo with Spanish Chickpeas

To prepare the ingredients, cut the chorizo sausage into discs. Slice the brown onion and garlic (peeled). Halve the cherry tomatoes, cut the capsicum into 1 cm cubes, and finely chop the parsley. Drain and rinse the chickpeas.

Heat a medium frying pan over a medium-high heat. Add the chorizo sausage and cook for 3-4 minutes, turning, or until golden. Remove chorizo from the pan and place in a medium bowl, leaving any oil behind in the pan. Add the chickpeas to the pan and cook, shaking the pan occasionally for 2 minutes or until chickpeas begin to brown. Remove chickpeas and place in the bowl with the chorizo.

Place the bread rolls in the oven for 5 minutes, or until warmed through and crispy.

Meanwhile, add the brown onion, cherry tomatoes and red capsicum to the same pan and cook, stirring, for 3 minutes or until soft (there should be enough oil in the pan from the chorizo). Add the sliced garlic and cook for 1 minute, or until fragrant. Return chorizo and chickpeas to the pan with the red wine vinegar. Cook for 1-2 minutes or until vinegar deglazes the base of the pan. Stir through the baby spinach until wilted. Season to taste with salt and pepper.