Serves two with two burgers each
For the burgers:
Half a loop of dried chorizo, skin peeled off
One small onion
One tin of chickpeas
The peel of one preserved lemon
Half a teaspoon each of ground cumin and ground coriander
Half a bunch of coriander, chopped roughly
oil for frying
For the Bravas Sauce:
One medium onion sliced
Half a green pepper sliced
two cloves of garlic chopped
one chopped red chilli, seeds in or out depending on how you like it. Or half a teaspoon of chilli flakes.
Half a tin of tomatoes
The other half of the bunch of coriander (I would normally use flat leaf parsley for this but one of the family doesn't like it)
Half a teaspoon of the hot smoked paprika.
Buns to serve
Make the burgers first. I chop the chorizo and onion quite finely either by hand or in a food processor. Fry in a pan until the onion is soft and the chorizo has released some of it's paprika stained oil. Now drain the chickpeas and puree them with the lemon and spices until as smooth as you can in a food processor. When thoroughly pureed, mix in the chorizo and onion. Season the mix with plenty of salt and pepper and shape into four burgers. Leave them to chill and firm up while you make the sauce.
Make the sauce in the pan you used to fry the chorizo so you utilise all of the paprika flavoured oil. Fry the onions and peppers gently adding more oil if necessary. Fry for twenty minutes until the onions and peppers are really soft. Add the chopped garlic and chilli and fry for a further minute. Stir in the tomatoes and paprika and simmer for ten minutes on a low heat. Stir in the chopped coriander and take off the heat.
When the sauce is ready fry the burgers in a little oil on a medium heat. They need about five minutes on each side until the outsides are crispy. Serve in the buns with a big dollop of heated bravas sauce.