Slow-Cooker Chickpeas With Sunchokes And Chorizo

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Washington Post


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1 link (3 to 4 ounces) fresh Mexican chorizo, casing removed (may substiute spicy Italian sausage)

1 large red onion, chopped (about 2 cups)

3/4 cup dried chickpeas, soaked and drained (see headnote)

1/2 teaspoon smoked Spanish paprika, or more to taste

Leaves from 1 large stem oregano (about 1 tablespoon)

2 large sunchokes (about 8 ounces total), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)

2 1/2 cups hot water, or as needed

Freshly ground black pepper

14 ounces canned fire-roasted tomatoes, such as Muir Glen brand, drained (about 3/4 cup)

Kosher or sea salt

Freshly squeezed juice of 1 lime (at least 2 teaspoons)

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