Chorizo, Tomato, and Chickpeas With Yogurt

Ingredients

• •3 tablespoons olive oil, plus more for drizzling
• •1 medium onion, chopped
• •4 ounces cured Spanish chorizo, casing removed, chopped
• •1 to taste Kosher salt
• •1 can chickpeas, drained
• •2 tablespoons harissa paste
• •1 can whole peeled tomatoes
• •½ cup plain whole-milk yogurt
• •2 tablespoons oregano leaves
• •1 to taste Coarsely ground black pepper
• •4 pieces Toasted pita or flatbread

Cooking Instructions

1. 1.

   Heat 3 Tbsp. oil in a medium skillet over medium. Cook onion and chorizo, stirring often, until onion is translucent and fat has started to render from sausage, 5-8 minutes; season with salt. Add chickpeas and cook, tossing often, until browned in spots, about 5 minutes. Stir in desired amount of harissa, depending on your heat preference, and cook, stirring constantly, until paste starts to stick to the bottom of skillet, about 2 minutes. Add tomatoes, breaking up with your hands as you go, then tomato liquid left in can, stirring and scraping up browned bits. Bring to a simmer and cook, stirring often, until mixture is thick, 10-15 minutes. Taste and season with more salt if needed.

   30 min

2. 2.

   Top with yogurt, oregano, and pepper and drizzle with oil. Serve with pita alongside.

   5 min

3. 3.

   Chickpeas (without toppings) can be made 1 day ahead. Let cool; cover and chill. Reheat gently before serving.