Step 1

Heat oil in a frypan over medium-high heat. Add chorizo and cook, turning, for 3-4 minutes until crisp. Add 1/4 cup (60ml) sherry, then cook, stirring occasionally, for 3 minutes or until chorizo is glazed and the liquid has evaporated.

Step 2

Add chickpeas and remaining 1 tbs sherry, then cook, stirring occasionally, for a further 5 minutes or until chickpeas are warmed through.

Step 3

Sprinkle over chopped parsley, season and serve warm.