Other spices and seasonings to taste: garlic, paprika, cumin, salt, pepper, etc
For the chimichurri sauce (you will need ½ cup for this recipe):
1cupof Italian parsley leaves
½cupof cilantroleaves and stems, roughly chopped
1small 2oz pack of fresh oregano, leaves only – or replace with 1-2 tablespoons of dried oregano
2tablespoonsred wine vinegaradd more to taste
1tablespoonfresh lemon or lime juice
½cupoilyou can use a neutral oil like avocado oil or if you prefer you can also use olive oil
1small 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
Salt and pepper to taste
1-2fried or poached eggs per person
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.