Chickpeas, Chorizo and Goat Cheese

by Laura

I have been on a major goat cheese kick lately -- adding it really makes almost every recipe taste better! So when my friend Lisa sent me this recipe from Food 52 and said it was done in 20 minutes and delicious, I was sold. I have made it twice now - once with chicken sausage and once with vegan soy chorizo from Trader Joe's. I actually prefer the soy option but if that is not your cup of tea, any sausage will work! This recipe is truly versatile so don't feel constrained to these ingredients. Poach an egg and throw it on top. Serve it next to toast or rice if you need carbs (ahem, looking in the mirror). Add spinach as the original recipe suggests. Go crazy. 

1 tbsp olive oil

1/2 red onion, chopped

2 garlic cloves, minced

These are one of my favorite new discoveries at TJ's. Great in salads, pasta or this dish! **Trader Joe's marketing people, let me know if you want to start paying me for all these endorsements - thanks!

These are one of my favorite new discoveries at TJ's. Great in salads, pasta or this dish! **Trader Joe's marketing people, let me know if you want to start paying me for all these endorsements - thanks!

2 Trader Joe's Hot and sweet cherry peppers, chopped into small pieces (could also use raw bell peppers or roasted red peppers packed in oil)

6 oz. Trader Joe's soy chorizo (note the casing on this is actually plastic so definitely remove it!)

Small dash of cayenne pepper (optional)

Small dash of paprika

1 14 oz. can chickpeas, drained and rinsed

Chives 

Parsley

Heat olive oil in a large skillet. Add onions, garlic and peppers and cook stirring frequently until the onion is soft - about 5 minutes. Add the chorizo breaking it up and mixing it with onion mixture. Add paprika and cayenne and cook another 3 minutes or so until the chorizo is warm. Add chickpeas and heat through. Remove from heat and add goat cheese, parsley and chives. Serve warm and save the rest for lunch tomorrow.