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Chorizo, Tomato, and Chickpeas with Yogurt
Ingredients
  • 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 to 3 tablespoons harissa paste
  • 1 28-ounce can whole peeled tomatoes
  • ½ cup plain whole-milk yogurt
  • 2 tablespoons oregano leaves
  • Coarsely ground black pepper
  • Toasted pita or flatbread (for serving)
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