Method

• 1.
  Drain chickpeas and rinse under cold water. Place in a large saucepan and cover with cold water. Place over medium-high heat and bring to the boil, then reduce to medium and cook for 1 hour 15 minutes until very soft. Drain, placing 1 cup (250ml) cooking water in a bowl to cool to room temperature, then add some ice cubes to chill it right down.
• 2.
  Cool chickpeas to room temperature at the same time, then place in a blender and whiz with the 1 cup (250ml) iced cooking water until just smooth. Add tahini, lemon juice, cumin and a pinch of salt flakes and whiz on high speed for 3-4 minutes until very smooth, turning the blender off and scraping down the sides occasionally. Season to taste, then transfer to a bowl and chill until ready to serve.
• 3.
  Heat oil in a large non-stick frypan over medium heat. Add chorizo and harissa and cook, stirring constantly, for 6-8 minutes until chorizo is crispy and oil is deep red. Spoon hummus into a serving dish, and spoon over chorizo and harissa mixture. Scatter with chopped coriander to serve.