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