Chickpeas and Chorizo

Ingredients

• 1 tablespoon canola oil
• 1/2 pound fresh chorizo, meat removed from casing
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon allspice
• 1/4 teaspoon chili powder, or more to taste
• 1 15-ounce can chopped tomatoes
• 2 cups water
• 1 15-ounce can chickpeas, drained
• 1 cup cous cous
• Freshly chopped parsley or cilantro for garnish, optional

Directions

1. Warm the oil over medium heat in a pan with enough room for everything. Add the chorizo when the oil is hot, crumbling it as it cooks, and let it go until the fat has rendered and the meat is cooked through with crisp edges starting to form. Lift the chorizo out of the pan and set it aside, keeping the oil behind.
2. Stir the onion into the same pan and cook for a few minutes, just until it starts to soften. Add the garlic and continue cooking until the onion is tender. Sprinkle in the spices and cook for another minute so they can bloom into the oil.
3. Add the tomatoes, chickpeas and water to the pan. Bring everything to a boil, then lower it to a simmer for 5 minutes. Stir the chorizo and cous cous back in, then season with salt to taste.
4. Continue simmering until the cous cous is tender and the liquid has been taken up; depending on the size and brand of cous cous, you may need to add more water. Let it cool slightly before serving. Finish with chopped parsley or cilantro, if you like.