Chickpeas And Chorizo.

For those occasion where you need to be out of the house sharpish, but still want to have a decent meal. As ripped from Vice:

3 garlic cloves
salt and freshly ground black pepper, to taste
1 beer
1 (439 grams) can chickpeas strained, liquid reserved
2 limes, zested and juiced
3 tablespoons unsalted butter
1 large egg

In a mortar and pestle, smash to garlic with a pinch of salt until it forms a paste, thin paste, then set it aside. In a cast-iron pan over medium-high, cook the chorizo until golden, about 3 to 4 minutes. Using a slotted spoon, transfer the chorizo to a bowl. Add the onions and garlic to the pan and lower the heat to medium. Cook, stirring, until soft, about 6 to 8 minutes. Add half of the beer (drink the rest), increase the heat to high, and reduce by half.

Reduce the heat to medium, add the reserved sausage, half of the chickpea liquid, and the chickpeas and cook until thick, about about 8 minutes. Stir in the lime zest and juice and season with salt and pepper. Meanwhile, melt 1 tablespoon of butter over medium-high and cook the egg until lightly set, 2 to 3 minutes. Stir the remaining 2 tablespoons of butter into the chickpeas and top with the fried egg.

Chef’s Note: Add one pickled jalapeño, greens, herbs, avocado, salsa verde, yogurt, cottage cheese…. almost anything.


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