Spanish Chorizo and Chick Peas

This is a classic tapa served in every bar in Spain. It’s incredibly delicious and easy to prepare. One note: Remember to use the Spanish chorizo, which is dry-cured, and not Mexican Chorizo, which is a softer sausage with a different flavor profile.

.Ingredients 

1 tbsp olive oil

1 small yellow onion, chopped

2–3 cloves garlic, minced

7 oz Spanish chorizo, sliced into rounds

1 tsp smoked paprika (pimentón)

1/2 cup tomato sauce or grated fresh tomato

1 (15-oz) can chickpeas, rinsed and drained

1/2 cup chicken or vegetable stock

1 bay leaf

1 tbsp vinegar

Salt and black pepper to taste

Fresh parsley, chopped, for garnish

Crusty bread for serving 

Method

Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the sliced chorizo to the pan and cook for 3–5 minutes. The chorizo will release its fat and flavor the oil.

Stir in the smoked paprika and cook for about 1 minute, allowing the aroma to bloom.

 Add the tomato sauce and stir to combine. Then, stir in the rinsed chickpeas, stock, and bay leaf. Bring the mixture to a simmer and cover for 10 minutes