1. Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned. 2. Stir in chorizo and continue cooking until heated through. 3. Tip the mixture into a bowl and stir in the chickpeas and peppers. 4. Splash with sherry vinegar and season with salt and pepper. 5. Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread. 6. Cooks note: 7. I also added a splash of EVOO. ---------------------------------------------------------------------------
Nutrition
Ingredients
