Chorizo, Tomato, and Chickpeas With Yogurt

Directions

1. 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. 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.

2. 2.

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

3. 3.

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