Chorizo and smoky capsicum salad

In a pot of cold water, bring the chickpeas to the boil and simmer until soft (this can take between about 30 minutes and a couple of hours - cooking time varies quite a lot between brands and also depends on soaking time).

Over an open gas flame or on a barbecue hot plate, cook capsicums until black and blistered all over. You will need to turn them often.* Cool capsicums, then peel. Rinse quickly but do not allow the capsicums to soak up water as the flavour is easily washed out. Cut into thin pieces.

Drain chickpeas and, while still warm, dress with salt, freshly ground pepper, chopped garlic, the olive oil, lemon juice and vinegar. Taste and adjust seasoning if necessary. Add capsicum.

In a pan over medium heat, gently fry the chorizo slices in a little olive oil until lightly coloured and aromatic - about a minute each side - and add to salad.

Toss salad and add the coriander. The salad is best eaten after 15 minutes or so, to allow the flavours to develop.

*I prefer this method to oven-roasting as it enhances the flavour and texture of the flesh. If an open flame, grill or barbecue are not available, roast in avery high heat to encourage blistering of the skin.