Stewed Chickpeas with Harissa, Date, and Chorizo

Ingredients

• 1 tablespoon extra-virgin olive oil
• 6 ounces fresh Mexican chorizo, casing removed
• 1 cup thinly sliced red onion
• 1% tablespoons harissa
• 1% tablespoons tomato paste
• 3 garlic cloves, sliced
• Zest of 2 blood oranges
• Juice of 3 blood oranges
• 1½ tablespoons honey
• 3 cups drained cooked or rinsed canned chickpeas
• 1½ cups unsalted chicken stock
• 3 tablespoons unsalted butter
• 8 Medjool dates, pitted and quartered lengthwise
• Kosher salt
• 3 blood oranges
• 3 large handfuls of arugula (I like the wild stuff here)
• ½ cup thinly sliced red onion
• 1 generous tablespoon extra-virgin olive oil
• Flaky sea salt, like Maldon