Chorizo Chickpea Stew
A quick and hearty stew combining spicy chorizo and nutritious chickpeas, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 250 g chorizo, cut into 8mm slices About 2 pieces
- 2 cloves garlic, minced
- 0.5 tsp dried thyme
- 0.5 tsp smoked paprika (can substitute with regular paprika)
- 1 leaf bay leaf Preferably fresh, otherwise dried
- 400 g crushed tomato 1 can
- 400 g chickpeas, drained (or other beans of choice)
- 1 cup chicken stock/broth, low sodium
- 0.25 tsp cooking/kosher salt
- 0.25 tsp black pepper
Instructions
Preparation
- Heat the olive oil in a large saucepan or small pot over medium-high heat.
- Add chorizo and cook for about 3 minutes, or until it turns golden brown.
- Add the minced garlic, dried thyme, smoked paprika, and bay leaf. Stir for about 1 minute to release the flavors.
Cooking
- Pour in the crushed tomato, chickpeas, chicken stock, salt, and black pepper.
- Stir everything together, bring to a simmer, then lower the heat to medium-low.
- Let it simmer gently without a lid for about 15 minutes, stirring regularly to prevent the base from catching. The sauce should reduce and thicken.
Serving
- Remove the bay leaf and serve hot. This dish is especially delicious with crusty bread slathered with butter.
Notes
Use fresh chorizo for the best flavor. Add more vegetables like spinach or kale for added nutrients. Adjust spices to taste.