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Ingredients

• 1 medium eggplant
• 1 large red onion, ends trimmed, skinned, and split in half from pole to pole
• 2 red bell pepper
• 1/3 cup extra-virgin olive oil
• 2 teaspoons sherry vinegar
• kosher salt and freshly cracked black pepper
• 1 pound Idiazbel cheese, cut into -inch cubes
• 3/4 cup extra-virgin olive oil
• 4 garlic cloves, lightly smashed
• 2 bay leaves
• 3 sprigs fresh thyme
• 24 whole black peppercorns
• 2 tablespoons extra-virgin olive oil
• 4 ounces dry-cured Spanish style chorizo, cut into -inch slices
• 1 medium onion, finely sliced
• 2 tablespoons tomato paste
• 1 (14.4 ounce) can cooked chickpeas, undrained
• kosher salt and freshly cracked black pepper
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 small head cauliflower, cut into 1-inch florets
• 1 teaspoon smoked Spanish paprika (Pimentn de la Vera)
• 2 teaspoons sherry vinegar
• kosher salt and freshly cracked black pepper

Description

Serious Eats