Seared Chorizo and Chickpea Stew with Smoked Paprika

Ingredients

• Spanish chorizo (cured, not fresh)200g
• extra virgin olive oil2 tbsp
• onion, finely chopped1 large
• garlic cloves, minced4
• red bell pepper, diced1
• smoked paprika (pimentón dulce)2 tsp
• ground cumin1 tsp
• tomato paste1 tbsp
• fire-roasted crushed tomatoes400g
• chickpeas, drained and rinsed400g
• vegetable or chicken broth250 ml
• sherry vinegar1 tbsp
• fresh flat-leaf parsley, chopped3 tbsp
• crusty bread, for serving4 slices

Directions

1. 1

   Slice the chorizo into 1cm rounds. Heat a large, heavy-bottomed pot over medium-high heat. Add the chorizo and sear for 2 minutes per side until it releases its oils and is beautifully browned. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. 2

   Reduce heat to medium. Add the olive oil, then the onion and red pepper. Sauté for 5 minutes until softened, scraping up any flavorful bits from the bottom. Add the garlic, smoked paprika, and cumin—stir constantly for 30 seconds until fragrant.

3. 3

   Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, chickpeas, and broth. Bring to a gentle simmer, then reduce heat to low. Cover and let the stew bubble softly for 15 minutes, allowing the flavors to meld.

4. 4

   Return the seared chorizo to the pot. Stir in the sherry vinegar and half the parsley. Simmer uncovered for 5 more minutes to thicken slightly. Taste and adjust salt—the chorizo adds saltiness, so go easy.

5. 5

   Serve in deep bowls, garnished with remaining parsley. Pass crusty bread alongside for dipping into the smoky, rich broth. Enjoy with a glass of full-bodied red wine, if you like.