Spanish Chorizo and Chickpea Stew
This hearty Spanish chorizo and chickpea stew is a beloved tapa bar classic that brings the warmth of Spain to your kitchen. The smoky paprika from the chorizo infuses the broth with a deep, rich flavor, while the chickpeas add a creamy texture that perfectly balances the spiciness. As it simmers, the aroma fills your home, evoking memories of cozy taverns in Madrid. Serve it with crusty bread to soak up every last drop, and enjoy a taste of Spanish comfort food that's both satisfying and simple to make.
Ingredients
- Spanish chorizo200g
- canned chickpeas400g
- onion1 medium
- garlic cloves3
- red bell pepper1
- tomato2
- smoked paprika1 tsp
- dried thyme1/2 tsp
- bay leaf1
- chicken broth500ml
- olive oil2 tbsp
- saltto taste
- black pepperto taste
Directions
- 1
Heat olive oil in a large pot over medium heat. Add the chorizo and cook until it releases its oil and starts to crisp, about 3-4 minutes. Remove chorizo with a slotted spoon and set aside.
- 2
In the same pot, add the onion and bell pepper. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- 3
Stir in the smoked paprika and thyme, cook for 30 seconds. Add the tomatoes and cook until they break down, about 5 minutes.
- 4
Return the chorizo to the pot. Add the chickpeas, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 5
Season with salt and pepper to taste. Remove bay leaf before serving. Serve hot with crusty bread.
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