Spicy Chorizo with Chickpeas

Most of my dishes are usually inspired by my hunger. Sometimes I get delusional that I start imagining flavor in my head and I'm making up recipes, while my mouth is drooling, and wishing I am eating that dish right now. That’s how this dish came about. It's my normal day off, just drinking beer, and I was hungry but I was too lazy to cook anything. Until the next thing happened and my stomach was grumbling. I started to crave something salty and spicy. I stood up and went to the store and just started making up this recipe as I go while doing it in a hurry because I wanna go back home as soon as possible. My beer was waiting for me, I can’t let that happen. So yeah, I made this dish and boom! craving satisfied. Also, I know this dish is a good beer match because the beer was involved in the whole process. It’s safe to say I slept well that night.

1T Vegetable Oil

2C Chorizo, removed from casing

1/2C Onions, small diced

2t Garlic, minced

1T Chipotle Peppers in Adobo Sauce, small diced (with juices)

2C Chickpeas, cooked

1C Tomatoes, seeded and small diced

1C Kale, chiffonade

Salt

Pepper

Parsley Leaves

Parmesan Cheese

White Italian Bread or French Baguette

Sauté chorizo with a little oil. Add onion, garlic, and chipotle peppers until onions are soft. Then add chickpeas, tomatoes, and kale until tomatoes are tender. Season with salt and pepper. Garnish with chopped parsley leaves and parmesan cheese. Serve with bread.