Pan-seared Chilean Sea Bass with Crispy Chickpeas & Chorizo

Instructions:

1. Medium dice the chorizo
2. Drain the chickpeas, rinse, and dry on papertowels
3. Toss the chickpeas in 2 tbsp olive oil, cumin, paprika, chili powder, salt and pepper
4. Bake the chickpeas at 350°F for 50-60 minutes or until crispy
5. Render the chorizo in a saute pan over medium-high heat until the edges crisp
6. Season Chilean Sea Bass with salt and pepper
7. Add remaining oil to saute pan over medium-high heat, heat until oil bubbles
8. Add Chilean Sea Bass to the pan, cook until a nice golden brown crust is formed and until internal temperature reaches 145°F
9. Remove Chilean Sea Bass from pan, add chorizo and chickpeas to pan with fond to warm
10. Plate Chilean Sea Bass on top of chorizo and chickpea mixture