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How to make chorizo and garbanzo tapas
Put 6 tablespoons of the olive oil into a bowl with 2 tablespoons of sherry vinegar and mix them together.
If desired, add a bit more sherry vinegar to taste.
Season with salt and pepper to taste and then set the bowl aside.
Remove the casing from the sausage with a knife. Cut the sausage into 1/4 of an inch slices then cut the circular slices into half-moon shapes.