Was the last of the chickpeas, that had already been enhanced with peppers.  There were two elderly chorizo sausages in the fridge, so I chopped them up and fried them with a little olive oil – as always, they gave forth some lovely paprika-y, garlicy oil of their own, and once they’d crisped up, I added the chickpea mix, and warmed it all through for 15 minutes.

We had it with some toasted pitta bread – Pete managed to burn the first lot (!), but we had more in the freezer, thankfully.  Was all very nice, apart from the smell of charred pitta through the house … 🙂