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
- 1–3 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)
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