This popular dish is served in tapas bars all over Barcelona
8 ounces Spanish chorizo
1 medium onion
1 clove garlic
1 15-oz. can chickpeas
6 piquillo peppers from a jar (or roasted red bell peppers)
4 Tablespoons extra virgin olive oil
1/2 teaspoon fine sea salt
1 1/2 Tablespoons sherry vinegar
black pepper to taste
small handful Italian parsley leaves for garnish
1. Dice sausage and onion. Mince garlic. Drain chickpeas. Drain peppers and slice.
2. Heat a 10-inch cast iron skillet (or other high-sided skillet) over medium-high heat. Add olive oil and diced sausage, and cook for 5-7 minutes until lightly browned. Add onion, garlic, and salt and cook until softened, 5-7 minutes.
3. Pour sausage mixture into bowl and add drained chickpeas and sliced peppers. Toss with sherry vinegar. Add pepper. Taste for salt and adjust. Garnish with parsley leaves. Serve warm or at room temperature, with plenty of crusty bread for dipping.
Note: some people add a cubed and boiled potato to this. It's up to you.
There is a grand tradition on Turkish dishes cooking olive oil. This is one of my favorites. Artichokes develop a wonderful creamy texture when cooked this way.
5 TBSP olive oil
2 large onions diced
1 lb. frozen artichoke bottoms
2 fresh lemons, juiced and zested
1 tsp sugar
½ cup fresh dill, chopped
Heat olive oil over medium heat until fragrant. Add the onions and caramelize for at least 10 minutes. Add the rest of the ingredients and cook for an additional 10 minutes or until the mixture becomes creamy.