This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

From Mark Bittman via Tex-Mix

1/4 cup olive oil, plus more for drizzling
2 cups cooked dry or canned chickpeas, as dry as possible
Salt and black pepper
4 ounces chorizo, diced (roughly 2 small chorizo links)
1/2 pound spinach, roughly chopped
1/4 cup sherry
1/4 to 1/2 cup bread crumbs.

Heat the broiler.

Oh, how I learned to love a steak while honeymooning in Argentina.
Chimichurri, you are the secret.
So delicious.
And delightful.
You have brought me to the land of grilled meats.
And my grill-master husband thanks you.
Forever, and beyond.

Head of garlic (~ 10 cloves)
1/2 medium or whole small onion, chopped
1/3 cup chopped red bell pepper
1/2 bunch parsley, chopped
1 tsp dried oregano
1 tsp thyme
1 large bay leaf, crumbled
1/2 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp ground pepper
1/3 cup red wine and/or sherry vinegar
1/4 - 1/2 cup olive oil