Preheat the grill to hot. Cut each bread slice into 6 small squares, about 4cm (1.6in) in size. Toast under the grill for 30 seconds to 1 minute on each side until golden. Remove and leave to to cool.
Heat the oil in a frying pan and cook the chorizo and chicken pieces for 5 minutes. Add the garlic and continue to cook for 2 minutes until the chorizo is lightly charred and the chicken is cooked through, with no pink showing. Season generously, add the lemon juice and cool slightly. Stir in the parsley and peppers, and chill until needed.
To serve, spread a little houmous on top of each toast square, then spoon the chorizo and chicken mixture on top.
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