Chorizo beans on toast


  • 200g/7oz tinned chickpeas, drained and rinsed
  • salt and freshly ground black pepper
  • 200g/7oz tinned chopped tomatoes
  • 100g/3½oz cooking chorizo, diced
  • 1 tbsp chopped fresh parsley leaves
  • 2 slices toast
  • 1 tbsp chopped fresh thyme leaves


  1. Place a saucepan over a medium heat. When the pan is hot, add the chorizo and fry for 1-2 minutes, or until starting to crisp.
  2. Add the drained chickpeas and tinned tomatoes, then stir in the thyme. Season, to taste, with salt and freshly ground black pepper. Simmer for 4-5 minutes, or until the sauce has warmed through and thickened to your liking.
  3. To serve, spoon the chickpea mixture on top of the toast and garnish with parsley.