Chorizo and Chickpea Stew

From The Lost Pecan Resort & Spa Cookbook by David Hurlock - we love this man!

Pork Recipes

Soup and Chili

4 chorizo sausages, cut into thick slices
1 red onion, sliced
2 garlic cloves, sliced
1 tsp paprika
1 tsp cumin seed (I just use cumin.)

15 ounce can cherry tomatoes
juice of 1 lemon
15 ounce can chickpeas, drained
handful of flat-leaf parsley, chopped

1. In a skillet fry the chorizo, onion, and garlic for 5 minutes or until the chorizo is browning on the outside.  Drain the excess oil, then stir in the spices.
2. Pour in the tomatoes, lemon juice, chickpeas, and seasoning.  Bubble for 5 minutes more, to thicken slightly, then sprinkle with parsley.
3. Serve with toasted sourdough bread.