Chickpeas and Chorizo

An unusual combination, these little bowls serve up big flavour in a few bites.

Ingredients:
1 pound fresh chorizo sausage, cut into ¼-inch pieces
3 ½ Tbsp olive oil
1 poblano or red bell pepper, seeded and chopped
1 medium onion, very thinly sliced
2 cloves garlic, minced
1 lb canned chickpeas, drained, rinsed under cold water, and drained again
Salt
Freshly ground black pepper
Hot pepper sauce
½ cup dry red wine

Directions:

1. Bring 1 cup of water to a boil in a large skillet. Add the chorizo pieces and cook for about 15 minutes, or until the water evaporates.
2. Meanwhile in a medium skillet, heat 1 ½ tablespoons of the oil over low heat. Add the poblano, onion, and garlic and cook, stirring for 15 minutes, or until the onion is a pale golden brown.
3. When the water has evaporated from the chorizo, add the remaining 2 tablespoons oil and cook, stirring. Add the poblano and onion mixture and cook, stirring, for 5 minutes. Add the chickpeas, salt and pepper to taste, and a dash of hot pepper sauce. Add the wine and let the mixture cook for 5 minutes, until most, but not all, of the wine has reduced and the dish is hot. Taste for seasoning and add salt, pepper, and hot pepper sauce as needed. Serve hot or warm.

Serves 6-8.

Tip: Serve warm or hot with thin slices of crusty bread and an assortment of other tapas-style dishes.

Excerpted from Stonewall Kitchen Appetizers: Finger Foods and Small Plates by Jonathan King, Jim Stott and Kathy Gunst. Copyright © 2010 by authors. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.