Steps
- Put 250g of couscous in a bowl and pour over 300ml of hot vegetable broth. Cover and prepare according to the package directions, then fluff.
- Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Fry 200g of sliced chorizo for 3-4 minutes, then lift onto a plate.
- Reduce to medium heat and cook 1 thinly sliced onion in the pan for 5-6 minutes, until softened. Stir in 1 teaspoon of paprika for 1 minute.
- Drain 400g of canned chickpeas; add to the pan with 425ml of chicken broth and the chorizo. Simmer for 2 minutes, then spoon over the couscous and scatter with chopped parsley.