1. Drain the chickpeas and transfer to a large pot. Add sausage, onion, garlic, vinegar, chili powder, thyme, salt, and water to just cover. 2. Bring to a boil, lower the heat, and cover the pan.

This dish is based on a rustic Portuguese salad that’s not much more than dressed chickpeas, salt cod, olives and boiled eggs – the amounts and ratios aren’t fixed. Potatoes, while not traditional, do ...