Chorizo, Tomato, And Chickpeas With Yogurt

• 3 tablespoons olive oil, plus more for drizzling
• 1 medium onion, chopped
• 4 ounces cured Spanish chorizo, casing removed, chopped
• Kosher salt
• 1 (14-ounce) can chickpeas, drained
• 1-3 tablespoons harissa paste
• 1 (28-ounce) can whole peeled tomatoes
• 1/2 cup plain whole-milk yogurt
• 2 tablespoons oregano leaves
• Coarsely ground black pepper
• Toasted pita or flatbread (for serving)

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. Top with yogurt, oregano, and pepper and drizzle with oil. Serve with pita alongside.
3. Chickpeas (without toppings) can be made 1 day ahead. Let cool; cover and chill. Reheat gently before serving.

olive oil, onion, cured spanish, kosher salt, chickpeas, harissa paste, tomatoes, milk, oregano, ground black pepper, flatbread

Taken from www.epicurious.com/recipes/food/views/chorizo-tomato-and-chickpeas-with-yogurt (may not work)