Heat a large frying pan over a medium heat and cook the chorizo for 4-5 minutes, turning occasionally [you don't need to
add any oil as the chorizo will release its own oil).

Tip in the chickpeas, add the peppers, then stir to coat in the oil, and cook for a few minutes to heat through. Remove from the heat, then stir in the coriander. Ladle into two bowls or onto plates and top each with a spoonful of yogurt.