Step 1

Preheat a barbecue to medium-high.

Step 2

Place a frypan over medium heat.

Step 3

Combine chickpeas, cumin, pimenton and oil in a bowl, then add to the pan and cook, stirring occasionally, for 4 minutes or until chickpeas are crisp and golden.

Step 4

Wrap each sardine in a slice of jamon and brush with oil. Barbecue the sardines for 2-3 minutes each side until cooked through.

Step 5

Combine the chutney and harissa, then serve with sardines, warm chickpeas and salad leaves.