Chickpeas & Paleta

Wasn't much in the mood for shopping this morning, so I did the best I could with what I had in the fridge. I avoided using the Spanish paprika you tend to find in this kind of dish, opting instead to use fresh chile and smoked salt. You could replace the paleta with serrano.

ready-prepared chickpeas (El Navarrico in a jar works well)

paleta, chopped

garlic, chopped

white onion, halved

fresh red chile

fresh thyme

Noilly Prat vermouth

best quality cherry tomatoes, halved

EVOO

parsley, chopped

smoked sea salt

ground pepper

1. saute garlic, halved onions faced down, thyme and chile until garlic begins to color; add ham and let crisp up a bit
2. add vermouth and let alcohol burn off for about 30 seconds
3. add chickpeas to pan, stir periodically on very low heat for about 15 minutes (make sure doesn't get too dry); season with salt and pepper
4. once chickpeas are ready, add tomatoes and turn heat off immediately; stir so that tomatoes are warmed through but not cooked
5. serve on a platter, drizzle over some EVOO, with a bit of parsley