Hearty Spanish Chickpea and Chorizo Skillet

Heat olive oil in a large skillet over medium heat. Add diced chorizo and cook for 5-7 minutes, stirring occasionally, until browned and crispy. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Add chopped onion to the skillet and cook for 3-4 minutes until softened. Add minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant and slightly tender.

Stir in the rinsed and drained chickpeas, undrained diced tomatoes, smoked paprika, salt, and black pepper. Bring the mixture to a simmer.

Reduce heat to low, cover the skillet, and let it simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Stir the cooked chorizo back into the skillet. Serve hot, optionally garnished with fresh parsley.