1 tbs olive oil
3 smoked chorizo links
1/2 a diced pepper
1 diced medium onion
2 cloves minced garlic
1/4 cup of chopped cilantro
1 Tbs of capers
2 Tbs of white vinegar
2 15oz cans of garbanzo beans
1 cup tomato sauce
1/2 cup of chicken stock
3 roma tomatoes peeled, seeded and diced (or 1/2 cup of canned diced tomatoes)Method
Slice your chorizo into 1 inch slices.
Heat a deep 12 inch skillet with 1 Tbs of olive oil, over medium-high heat. When the oil is hot add the chorizo to the pan and let them brown on both sides. You may have to brown the chorizo in batches because you donít want to crowd the pan.
Once the chorizo is brown and has released all of itís juices, use a slotted spoon to transfer the chorizo to a plate; set aside.
Add onions, peppers and garlic to the pan. Add white vinegar and scarp all the brown bits on the bottom of the skillet. Saute onion mix until soft, about 5 to 7 minutes. Add the cilantro and capers to the onion mixture. Mix everything together until well combined and saute an additional 2 to 3 minutes.
Drain and rinse 2 cans of garbanzo beans, add to skillet and stir. Add 1 cup of tomato sauce and about 1/2 a cup of chicken stock and diced tomatoes to the garbanzo beans. Mix every thing together until well combined. Raise the heat and bring to a boil. Once it has boiled lower the heat to a simmer. Cover and let simmer for 10 to 15 minutes.
Stir in the chorizo and let simmer another 10 minute
Serve warm over white rice and a slice of avocado.