INSTRUCTIONS: -Heat a large heavy pot or Dutch oven over medium-high heat. Remove the chorizo from its casing and crumble it into the pot. - Cook for 7 to 10 minutes, stirring frequently to break up the pieces. When the meat is lightly browned, push it up against the sides of the pan and add the chopped shiitake mushrooms. - Cook for 3 minutes without stirring, then flip them over and continue cooking. Cook for another few minutes or until the mushrooms are well browned. - Add the onion and garlic, and cook, stirring frequently, for about 5 minutes or until they are softened. - At this point, you can pour off any extra chorizo fat, if you wish. - Stir in the chickpeas and the beef broth. Bring to a simmer, then, lower the heat and cook for 30 to 60 minutes, or until the flavors are well mingled. Stir in the vinegar and taste. - Add salt and pepper as needed. - Serve with a green salad.