Garbanzos or chickpeas with chorizo and chimichurri

• 1 tablespoon olive oil
• ½ white onion diced, or yellow onion
• 8-12 ounces chorizo or your choice of sausage – sliced or diced (or crumbled if fresh)
• 1 ½ lbs chickpeas or 2 14 oz cans - drained, garbanzo beans, cooked
• garlic spices and seasonings to taste
• paprika
• cumin
• salt
• black pepper

For the chimichurri sauce (you will need ½ cup for this recipe):

• 1 cup parsley Italian variety, leaves only
• ½ cup cilantro leaves and stems, roughly chopped
• 1 oregano or replace with 1-2 tablespoons of dried oregano, fresh, small 2oz pack, leaves only
• 4 garlic crushed, cloves
• 2 tablespoons red wine vinegar add more to taste
• 1 tablespoon lemon juice or lime juice, fresh
• ½ cup neutral cooking oil you can use a neutral oil like avocado oil or if you prefer you can also use olive oil, generic cooking oil
• 1 red Fresno chili pepper 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, small, mild
• ½ cup green onions chopped
• salt to taste
• black pepper to taste

To serve:

• 1-2 egg fried or poached, per person
• paprika