Perfect for picnics, potlucks, or a quick-and-easy supper, this recipe, adapted from Perfect Tapas, serves 4-6.
8 oz beef hot links, chorizo, or other spicy sausage
4 Tbsp olive oil
1 medium onion, chopped
1 large clove of garlic, roughly chopped
15-oz can chickpeas, drained and rinsed
6 piquillo peppers, drained, patted dry, and sliced
1-1/2 Tbsp sherry vinegar, or to taste
Kosher salt and fresh black pepper, to taste
2 Tbsp roughly chopped flat-leaf parsley, for garnish
Cut the sausage into 1/2-inch dice. Heat the oil in a heavy frying pan over medium heat, then add the onion and garlic. Cook, stirring occasionally, until the onion is softened but not browned. Stir in the sausage and cook until heated through, 2-3 minutes.
Pour the mixture into a bowl and add the chickpeas and piquillos. Season with sherry vinegar, salt and pepper. Sprinkle with parsley. Serve hot or at room temperature.