Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 8 ounces (225 g) Spanish chorizo, sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (15 ounces/425 g) chickpeas, drained and rinsed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes (adjust to taste)
  • Salt and pepper, to taste
  • 1 cup (240 ml) chicken or vegetable broth
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. In a large skillet over medium heat, add olive oil.
  2. Add sliced chorizo to the skillet; sauté until the chorizo is browned and crispy, about 3-4 minutes.
  3. Add finely chopped onion; cook until translucent (about 3 minutes). Stir in minced garlic; cook until fragrant (about 1 minute).
  4. Stir in drained chickpeas, smoked paprika, ground cumin, and crushed red pepper flakes; cook for 2 minutes to allow the flavors to meld.
  5. Add chicken or vegetable broth; bring to a simmer.
  6. Let simmer for 5-7 minutes until slightly thickened; season with salt and pepper to taste.
  7. Remove from heat and stir in lemon juice.
  8. Garnish with fresh parsley and serve warm.