1 lb of Portuguese chouriço1 can of chick peas, drained1 punnet of cherry tomatoes, halved1 teaspoon of paprika1 bunch of parsley2 tablespoons of olive oil
Preparation
Heat the olive oil in a frying pan on high heat.
Fry the chouriço until its crispy on the outside.
Stir in the drained chickpeas, paprika and cook for another 2-3 minutes.
Remove from the heat and stir in the tomatos and parsley.