Chorizo with chickpeas mash and strawberry jalapeno sandwich (4 sandwiches)

Place the chickepeas, lemon juice, oil and pinch of salt and pepper into a food processor and process into a smooth paste. Have a taste and season with more salt and pepper as needed. Pour this into a medium saucepan and cook until they boil. Turn off the heat and set aside.

You can cook the chorizo sausage on the grill until they they have those nice grill marks or cook them on stove-top with a grill pan or regular pan until they are nicely brown with a little char. Let them rest for about 5 minutes and then slice them at an angle into 1-inch slices

Toast the sandwich buns in a toaster or a pan (it's up to you). Spread both sides of buns with Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread. Scoop about 2-3 Tbsp or more of the chickpeas mash on top followed by about 4-5 slices of chorizo. Scoop about 2 Tbsp of the Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread on top of the chorizo. Top with some arugula leaves and finally top with the other bun. Repeat to assemble the rest of the sandwiches