1. Add olive oil to a saucepan on medium high heat and caramelize the garlic, ginger and shallots for 7-10 minutes or until golden brown.
  2. Stir in the turmeric and cumin, it will start to dry up the bottom of the pan, allow that raw spice taste to come out, then add in the chickpeas and pour in the coconut milk.
  3. Stir for 1 minute before folding in the Chorizo.
  4. Bring to a simmer, season with salt, pepper and lemon juice.
  5. Serve over rice or with naan bread, with fresh coriander/cilantro and chili

To Serve:

Brown Rice cooked to packet instructions or naan breadv, Coriander/Cilantro, Chili flakes.


  • 1 can of chickpeas
  • 2 Tbsp olive oil
  • 2 garlic cloves finely chopped
  • 1 shallot, finely chopped
  • 1 Tbsp Cup Cumin
  • 1 Tbsp Cup Turmeric
  • 1 can of coconut milk
  • 2 garlic cloves finely chopped
  • Boz Charley Chorizo Pinch of Salt and Pepper 
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