Tomato and Chorizo Stew

1 medium white onion
7 ounces dry-cured chorizo (see headnote)
2 cloves garlic
One 14-ounce can no-salt-added chickpeas
1 tablespoon olive oil
1/2 teaspoon dried thyme (may substitute dried oregano)
1/2 teaspoon crushed red pepper flakes
One 14-ounce can no-salt-added diced tomatoes, preferably fire-roasted
1 bouillon cube (chicken or vegetable)
1 1/2 cups boiling water
1 teaspoon sugar
1 teaspoon distilled white vinegar
Freshly ground black pepper
1/2 lemon
Handful fresh flat-leaf parsley leaves, for garnish (optional)

Cut the onion in half, then into thin half-moons. Cut the chorizo into thin slices (rounds). Mince the garlic. Drain the chickpeas and rinse them well.

Heat the oil in a large saute pan over medium-high heat. Once the oil shimmers, stir in the onion and chorizo; cook for about 6 minutes, stirring often, until the onion has softened and the sausage has colored it.

Add the garlic, dried thyme and crushed red pepper flakes; stir for 1 minute, then add the diced tomatoes and their juices.

Crumble the bouillon cube into the pan, then pour in the boiling water. Once the mixture starts to bubble at the edges and the bouillon has dissolved, add the drained chickpeas and cook for 15 minutes, stirring a few times, until the stew’s liquids have reduced a bit.

Add the sugar and vinegar and several grinds of pepper, stirring to incorporate. Turn off the heat.

Cut the lemon into thick slices (for squeezing). Tear or coarsely chop the parsley, if using. Sprinkle it over the stew.

Serve hot, with lemon slices.