Small handful of fresh coriander leavesroughly chopped
250g / 9oz baby spinach leaves
Heat the olive oil in a frying pan, add the chorizo and chickpeas and cook over a low heat for 1 minute, then add the garlic and parsley and cook for a further minute. Add the sherry and cook for 10 minutes, stirring occasionally.
Put the mango and remaining herbs in a bowl and toss together, then add the chickpea mixture and combine well.