This is the second thing today, one of the chorizo stick thingies with chickpeas and tomato in a flatbread. It was gorgeous.

Serves 2
2 flatbread, 4p
1 stick chorizo, Sainsbury, £1.29/4, 32p
tin of chickpeas or equivalent of dried ones, soaked and cooked, Asda, a tin of KTC ones 37p
1 onion, Asda £1.18/2kg, 6p
half tin of chopped tomatoes, value ones, 33p 16p

Sizzle the chopped onion and the fine sliced chorizo in a frying pan until the onion is transparent. Add the tomatoes and chickpeas and season. You won’t need much salt as the chorizo is salty. I added more paprika as I love that flavour.
Warm the flatbread so it is soft and pop half the chorizo/chickpea mixture into each one and enjoy.

You could use any pulse that you have here and it would taste good – big brown or green lentils, brown or green chickpeas instead of ordinary white ones, a tin of value kidney beans, or a tin of value potatoes come to that, a tin of value baked beans with the juice rinsed off (keep the juice and put it in a soup or casserole), or how about big fat butter beans

you could add salady bits from the garden if you have any, crunchy slices of cucumber, or some lovely fresh leaves or a sprinkle of olives. I was going to spritz it with lemon, but I had run out, so I put a tsp from a bottle in.

I thought this was delicious, I hope you do too

Features in weekly meal plan 3