Chorizo, Tomato, and Chickpeas with Yogurt

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

Good

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 2

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.

Step 3

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

Step 4

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

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