Spanish Chorizo and Chickpea Stew
This hearty Spanish chorizo and chickpea stew is the kind of dish that fills your kitchen with the most irresistible aroma. Imagine tender chickpeas simmered with spicy chorizo, smoky paprika, and a rich tomato base. The chorizo releases its paprika-infused oil, turning the broth a deep, tempting red. Each spoonful is a comforting blend of smoky, savory, and slightly sweet flavors. It's a one-pot wonder that's perfect for a cozy night in. Serve it with crusty bread to soak up every last drop. You'll feel like you're in a rustic Spanish taberna with every bite.
Ingredients
- Spanish chorizo250g
- canned chickpeas800g
- onion1 large
- garlic cloves3
- red bell pepper1
- tomato puree200g
- smoked paprika1 tbsp
- ground cumin1 tsp
- chicken broth500ml
- olive oil2 tbsp
- bay leaf1
- salt1 tsp
- black pepper1/2 tsp
Nutrition
Directions
- 1
Heat olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper, and cook until softened, about 5 minutes.
- 2
Add the sliced chorizo and minced garlic. Cook for another 3-4 minutes until the chorizo releases its oil and becomes slightly crispy.
- 3
Stir in the smoked paprika and ground cumin, and cook for 30 seconds until fragrant. Add the tomato puree and cook for 2 minutes.
- 4
Add the chickpeas (drained and rinsed), chicken broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 5
Remove the bay leaf. Taste and adjust seasoning. Serve hot with crusty bread.
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