This is a simple Spanish dish that's simply delicious. Serve with white rice or baguette-style bread. If you choose to omit the bacon or ham, taste for salt levels and season to taste.
2 tbsp. olive oil
1 1/2 to 2 oz. Spanish-style chorizo or spicy sausage of choice, cut into 1/2-inch slices
2 oz. bacon or serrano ham, coarsely chopped (optional)*
1 small potato, cut into 1/2-inch cubes
1 small onion, finely chopped
1/3 cup coarsely chopped green bell pepper
2 garlic cloves, minced
1 1/2 tbsp. tomato paste
1 can (16 oz.) chickpeas, with liquid
1. In a large skillet, heat oil over medium-high heat. Add chorizo, bacon or ham (if using), potato, onion, bell pepper, and garlic and cook, stirring, for 2 minutes. Add the tomato paste and stir for about 30 seconds. Stir in the chickpeas and liquid. Cover and cook over medium-low heat for 15 minutes, stirring occasionally.
2. Add 1/4 cup water, cover, and cook until the potatoes are tender and break easily when pierced with a fork, 8 to 10 minutes.