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+chickpeas with chorizo and chimichurri
+
+1 tablespoon of olive oil
+½ white or yellow onion diced
+8-12 ounces chorizo or your choice of sausage – sliced or diced (or crumbled if fresh)
+1 ½ lbs of cooked chickpeas {garbanzo beans} or 2 14 oz cans – drained
+Other spices and seasonings to taste: garlic, paprika, cumin, salt, pepper, etc
+
+## For the chimichurri sauce (you will need ½ cup for this recipe):
+1 cup of Italian parsley leaves
+½ cup of cilantro leaves and stems, roughly chopped
+1 small 2oz pack of fresh oregano, leaves only – or replace with 1-2 tablespoons of dried oregano
+4 garlic cloves crushed
+2 tablespoons red wine vinegar add more to taste
+1 tablespoon fresh lemon or lime juice
+½ cup oil you can use a neutral oil like avocado oil or if you prefer you can also use olive oil
+1 small mild red chili pepper (red Fresno) deveined, seeds removed and roughly chopped (can be replaced with 1-2 teaspoons of chili pepper flakes) – adjust more or less based on your preference and heat tolerance – you can also use paprika for a non-spicy alternative
+½ cup green onions chopped
+Salt and pepper to taste
+## To serve:
+
+1-2 fried or poached eggs per person
+Paprika
+
+## Instructions
+To make the chimichurri, place all the ingredients in a small food processor and blend until well combined. Taste and add more salt/pepper, vinegar, etc if needed. You can make the chimichurri sauce ahead of time and keep it refrigerated until ready to use.
+Heat the oil in a medium sized cast iron or frying pan and add the onions. Cook until translucent.
+Add the chorizo and continue cooking until it’s lightly crispy (if already cured/fully cooked) or almost cooked if using a fresh chorizo.
+Add the chickpeas and cook for another 10 minutes over medium high until the chorizo is fully cooked. Taste and add additional seasoning if needed – remember that the chimichurri will add herbs, garlic, and a hint of hot pepper.
+Add the chimichurri and mix well. Remove from the heat.
+Serve with fried or poached eggs. You can also add additional chimichurri and paprika on top of each egg.
+
+https://www.laylita.com/recipes/garbanzos-chickpeas-with-chorizo-and-chimichurri/