It’s basically my easified take on an Allison Roman recipe. 6 oz. soyrizo (obviously chorizo is fine) sauteed with a small chopped onion and cumin until browned, add a can of diced tomatoes, simmer for a bit, then add a can of drained chickpeas and 1/4 cup water. Cook some more until everything has melded, maybe 5-10 minutes. Add fried (or poached) egg on top of each serving and add a dollop of plain yogurt on the side, serve with good buttered toast. It’s dead easy, very satisfying, and delicious.
