Chorizo Chickpea Stew with Smoked Paprika
A smoky one pot stew of seared chorizo, crushed tomatoes, and chickpeas simmered with garlic, thyme, and smoked paprika.
Equipment
- Large saucepan
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 1 ½ tbsp olive oil
- 8 oz chorizo cut into 1/3 inch slices, about 2 links
- 2 cloves garlic minced
- ½ tsp dried thyme
- ½ tsp smoked paprika or regular paprika
- 1 bay leaf fresh if possible
- 14 oz crushed tomatoes 1 can
- 14 oz chickpeas 1 can, drained
- 1 cup low sodium chicken broth
- ⅛ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Heat the oil. Warm the olive oil in a large saucepan or small pot over medium high heat.
- Sear the chorizo. Add the chorizo slices and cook for about 3 minutes, until browned on both sides.
- Bloom the spices. Add the garlic, thyme, smoked paprika, and bay leaf and stir for 1 minute, until the pot smells fragrant.
- Add the base. Stir in the tomatoes, chickpeas, broth, salt, and pepper, scraping up any browned bits from the bottom.
- Simmer. Bring to a boil, reduce to medium low, and simmer uncovered for 15 minutes, stirring regularly, until thick.
- Serve. Fish out the bay leaf and serve hot, ideally with crusty bread spread with butter.
Notes
Substitutions: Swap the chickpeas for white beans, and use regular paprika if you do not have smoked.
Tips: Cook fresh chorizo to 160 degrees F. Add spinach or kale in the last 2 minutes.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.