Garbanzos Con Chorizo - Chickpeas With Chorizo - cooking recipe

Ingredients

4 tablespoons olive oil
1 onion, finely chopped
1 -2 garlic clove, crushed
9 ounces chorizo sausage, casing removed, diced
1 (14 ounce) can chickpeas, drained and rinsed
1 (8 ounce) jar pimientos, del piquillo drained and sliced or
6 small pods sweet peppers, roasted and sliced
1 teaspoon sherry wine vinegar (to taste)
salt and pepper
chopped parsley (to garnish)
extra virgin olive oil (optional)

Preparation

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.
Stir in chorizo and continue cooking until heated through.
Tip the mixture into a bowl and stir in the chickpeas and peppers.
Splash with sherry vinegar and season with salt and pepper.
Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread.
Cooks note:
I also added a splash of EVOO.