Spanish Meatballs

Heat a lightly greased medium frying pan over a medium-high heat. Add the chorizo meatballs and cook, turning occasionally, for 10-12 minutes, flattening them slightly to help them cook. Remove the meatballs and set aside. Tip: the meatballs will release a lot of oil. Drain most of it, leaving about a tablespoon in the pan.

Return the pan to a medium-high heat. Add the brown onion, red capsicum and zucchini, and cook, stirring, for 5 minutes or until soft. Add the diced tomatoes, chickpeas, tomato paste and warm water. Stir to combine and then bring to the boil. Return the meatballs to the pan and reduce the heat to medium-low. Season to taste with salt and pepper. Partially cover the saucepan with a lid and cook for 5 minutes, or until meatballs are cooked through.

Meanwhile, place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain.