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The world of fermentation.
This hearty, simple meal in a bowl was inspired by Portuguese sopa de grão de bico. The name translates, quite plainly, as “chickpea soup,” but the dish might also include various types of vegetables, different meats and even pasta. We lean on Spanish dry-cured chorizo to provide big flavor here—it infuses the broth with its smoky, garlicky, paprika-forward intensity—so don’t use fresh Mexican chorizo in its place.
tablespoons extra-virgin olive oil
large yellow onion, halved and thinly sliced
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