Catalan Chickpea Salad

1.Heat the oil in a skillet, add the onion, garlic, chorizo and bay leaves and sauté over gentle heat for 5 minutes or until softened but not browned.

2.Stir in the toasted pine nuts, if using, and chickpeas with their liquid.

3.Heat until the flavours are combined, mashing a little with a fork.

4.Sprinkle with pepper and the chopped tomato and serve hot, warm or cool, but never chilled.