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The heat has been making it really hard to cook, yesterday there was fire on the mountain which created a  heatwave. Yesterday I had planned to make hake with beurre blanc (butter sauce), but I couldn’t take standing over heat making the sauce and sides. So, I opted for the 15 minutes meal, which can be a side too. This was very simple to make and required few ingredients. It is something vegetarian can make without the chorizo of course, I know the title mentions the chorizo but it is totally optional if you are having this as a side or you are vegetarian. I hope you will enjoy it:-)




400g can Chickpeas

Chorizo (optional)

1 Tablespoon + 2 Teaspoons Olive Oil

1 Cup Rosa Tomatoes

2 Spring Onions, more for garnish

3 Thyme Sprigs

¼ Teaspoon Ground Cumin

¼ Teaspoon Tikka Masala Spice

Salt and Pepper

Feta Cheese for Garnish



  1. Roughly chop spring onions, slice chorizo, drain and rinse chickpeas. Set aside.
  2. Heat a medium pan on medium heat, drizzle with olive oil, about 2 teaspoons.
  3. Add chorizo and sauté until both sides of each piece are cooked, this should take about 3 to 5 minutes.
  4. Take out the chorizo from the pan and in the same pan add the chickpeas.
  5. Sauté the chickpeas for a minute or two, season with salt and pepper.
  6. Transfer the chickpeas to a serving dish. And wipe the pan with a paper towel.
  7. Drizzle the pan with the remaining oil and add onions and thyme leaves, sauté the for a minute.
  8. Add tomatoes, season with salt, pepper, and add cumin and tikka masala, stir.
  9. Cook tomatoes until the skin starts to come off or until they blister.
  10. Transfer the tomatoes to a serving dish that has chickpeas and combine.
  11. Garnish with spring onions, and crumble feta cheese on top then add chorizo slices.
  12. Enjoy.

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