3 links chorizo, removed from casing
1 tablespoon olive oil
1 large red onion, minced
5 cloves garlic, minced
1 tablespoon smoked paprika
1 tablespoon hot paprika
4 cups cooked chickpeas
2 quarts chicken stock
2 tablespoons sherry vinegar
1 quart peppadews with their juice, sliced
salt and pepper to taste
parmesan cheese or feta for serving
Break up chorizo in stock pot. Add olive oil and heat until fat from chorizo and olive oil are hot. Add onion and garlic and heat until chorizo is cooked through and onion is translucent.
Add paprika and stir until onions mixture is colored red. Add chickpeas, stock, and vinegar, and bring to a boil.
Reduce heat to low. Add peppadews and their juice. Add salt and pepper and adjust seasonings to taste. Simmer for a few minutes, then let stand for 20 minutes to let flavors meld.
Rewarm or serve closer to room temperature with parmasan cheese of feta.