Ingredients
Quick chorizo and chickpea stew:
• 1 tbsp olive oil
• 8 spring onions, finely sliced
• 1 tbsp rosemary, finely chopped
• 1 tsp sweet smoked paprika
• 400g tin chickpeas, rinsed and drained
• 2 chorizo sausages, cut into 1cm rounds
• 2 tbsp sherry vinegar
• 400g tin cherry tomatoes
Morcilla, egg and crisps:
• 100g ready salted crisps
• 150g morcilla sausages, skin removed and roughly crumbled
• 1 tbsp rapeseed or olive oil
• 3 eggs
Pan con tomate:
• 4 large slices sourdough
• 2 garlic cloves, peeled
• 40g basil (or the herb of your choice), finely chopped
• 80g salted butter
• 300g heritage tomatoes, thinly sliced
• pinch sweet smoked paprika (optional)
Preparation method
Quick chorizo and chickpea stew:
- In a large frying pan, heat the oil. Add the white part of the spring onions, rosemary, paprika and the chickpeas to the pan and fry for two minutes on a high heat.
- Add the chorizo to the pan and cook for two minutes. Add the sherry vinegar. Cook gently, uncovered for a further 10 minutes, stirring occasionally.
- Add the tomatoes and cook for a further five minutes to heat through thoroughly. Taste for seasoning and add salt and pepper if necessary.
- Add the green tops of the spring onions and serve.
Morcilla, egg and crisps:
- Put the crisps in a serving dish.
- In a large, dry non-stick frying pan over a medium heat, add the morcilla sausage and cook for 3-4 minutes. Scatter over the crisps.
- Add the oil to the frying pan and crack the eggs in one by one. Cook for 2-3 minutes, until the white is set but the yolk still runny – put a lid or plate over the pan to speed it up.
- Place the fried eggs over the crisps and break it all up with a fork to eat.
Pan con tomate:
- Grill or toast the bread on both sides.
- In a small blender or by hand, pulse or very finely chop the garlic and the herbs.
- Melt the butter in a pan and add the herbs and garlic. Add a pinch of salt and pepper.
- Spread the toast with a little of the herby butter then layer on the tomatoes and top with more herby butter. Finish with a sprinkle of sweet smoked paprika.