Smokey chorizo and chickpea curry

This is an easy mid-week dinner that is tasty and easily adaptable to be vegetarian.

Ingredients

2 cans	Chickpeas (Main)
3	Chorizo sausages (Main)
2 cans	Diced tomatoes
½	Chilli peppers
1	Garlic clove
½ tsp	Smoked paprika
½ tsp	Ground cumin
1	Zucchini
¼ cup	Frozen peas

Couscous

1 cup	Couscous
1 tsp	Moroccan spice
1 cup	Water, boiled

Directions

1. Heat a frying pan with olive oil. Finely chop garlic and chilli. Dice zucchini and chorizo sausage.
2. Fry chilli, garlic and half of the zucchini. Fry until the zucchini browns. Add chorizo and fry until golden. Add chickpeas and spices and fry for a further 3 minutes to help soften the chickpeas and bring out the flavour in the spices.
3. Add tinned tomatoes, other half of the zucchini and frozen peas and simmer until the tomatoes thicken. While this simmers make the couscous by measuring 1 cup of couscous to 1 cup of boiled water. Add to a pot with the Moroccan spice and cover with a tea towel for 15 mins or until the tomatoes in the curry have thickened.
4. Once the tomatoes have thickened, serve the curry on a bed of couscous with a dash freshly ground pepper. You may wish prior to serving to stir through some fresh baby spinach or basil leaves.