This hearty Chickpea and Chorizo Stew is a flavorful, comforting dish that combines smoky chorizo, tender chickpeas, and a medley of vegetables in a rich tomato broth. Inspired by Spanish flavors, the stew is spiced with paprika, garlic, and a hint of heat, making it a satisfying meal that’s perfect for chilly evenings. This one-pot wonder is simple to make, with layers of flavor that develop as it simmers. Serve it with crusty bread or over rice for a filling and delicious dinner that’s sure to please.
Ingredients:
- 1 tablespoon olive oil
- 8 oz (225g) Spanish chorizo, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups chicken or vegetable broth
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Cook the Chorizo: In a large pot, heat olive oil over medium heat. Add the sliced chorizo and cook until it starts to release its oils and turns slightly crispy, about 5 minutes. Remove chorizo from the pot and set aside.
- Sauté Vegetables: In the same pot, add the onion, garlic, and red bell pepper. Sauté for 5-7 minutes, until the vegetables are softened.
- Add Spices: Stir in smoked paprika, cumin, and crushed red pepper flakes (if using) and cook for another 1-2 minutes, until the spices are fragrant.
- Simmer the Stew: Add the diced tomatoes, chickpeas, and broth to the pot. Return the chorizo to the pot and bring the stew to a simmer. Cover and cook for 20-25 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or over rice if desired.
Enjoy this warm, smoky Chickpea and Chorizo Stew for a meal that’s both comforting and bursting with bold flavors!
