This tapas-inspired dish serves well as a side dish or, when spooned on top of toasted bread, as a passed hors d'oeuvre.
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2. Cut the chorizo into small pieces and add to the chickpeas. Continue to cook until the chorizo begins to render out some of the fat, 5 minutes.
3. Add the roasted red peppers to the pan and toss to combine. Season with salt and pepper. Add the lemon juice and scrape up any brown bits clinging to the bottom of the pan. Toss with the chopped parsley and serve warm with lemon wedges for squeezing.