Preheat the oven to 180'C.
Peel and dice the chorizo, shallot and garlic.
Heat a frying pan over a medium high heat. Season the chicken with salt and pepper. When the pan is hot add the oil and then the chicken breast, skin side down and cook until the skin is golden brown. Transfer to the oven and cook for 10 minutes.
When cooked remove from the pan and allow to rest.
Use the same pan to cook the remaining ingredients.
Heat the pan until hot and add the chorizo and shallot. Cook for 2 minutes then add the chick peas and garlic and cook for another 2 minutes. Add the spinach to the pan and cook until the spinach has wilted.
Rub the peppers with a little oil and place on a baking tray and roast for 20 minutes in the oven.
When the peppers are cooked, place in a bowl and wrap tightly with cling film and allow to steam for 5 minutes.
Tear the bread into small pieces.
Put a saucepan onto a medium heat and add the olive oil, chopped tomatoes, sherry vinegar, nuts, bread and spices. Simmer for 5 minutes while peeling the skin from the steamed peppers. When the peppers have the skin and seeds removed add them to the pan and cook for 5 minutes. Blitz the sauce with a stick blender or in a food processor until smooth.
Carve the chicken in half on an angle. Place a ring in the middle of a plate and fill with the chick pea and chorizo, top with the chicken and spoon the sauce around the plate.
«You can also blacken the pepper over a naked gas flame but this will only cook the outside not soften the pepper.»