2 ripe tomatoes, seeded and finely diced
2 Tbs. chopped parsley
2 (13oz.) cans chickpeas, drained
2 Tbs. olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
Salt and pepper
•Heat the oil in a large nonstick skillet, add the onion, garlic and Chorizo and cook over medium heat, stirring frequently, for 4-5 minutes.
•Add the tomatoes, parsley, and chickpeas to the pan and cook, stirring frequently, for 4-5 minutes or until the mixture is heated through.
•Season to taste with salt and pepper and serve immediately or let cool to room temperature.