Merguez sausages with chickpeas on toast



For the chickpeas

For the toast


  1. Heat the olive oil in a pan and add the onion. Fry the onion for five minutes or so until softened, but not browned.

  2. Add the garlic, harissa, lemon juice and lemon zest and cook for a further three minutes.

  3. Add the chickpeas and stock, bring gently to the boil and simmer for five minutes. Sprinkle over the chopped parsley.

  4. Meanwhile, for the toast, heat a griddle pan until hot. Brush the bread with olive oil and griddle for two minutes on each side.

  5. Serve the chickpeas on the griddled bread, with the merguez sausages arranged on top.