Chorizo and Chickpeas with Charred Onions, Black Olives, and Herbs Recipe

Sausage, when used in smaller amounts, is a powerhouse flavor booster. If you get the really good Iberico chorizo from acorn-fed pigs, a lot of the fat is monounsaturated and polyunsaturated. You will find the combination of chorizo and chickpeas (representing the Christian and Muslim strains in Spanish cooking) to be a nice match, as I did in the old Moorish quarter of Sevilla. They served a cold chickpea salad with black olives and grilled chorizo that I thought, if accented with charred onions, would make a warming and hearty stew. Note that I say charred and not burnt. It’s a fine line, but an important one.