Chorizo chickpea stew (fast)
Recipe video above. This is a great, hearty, full flavoured Spanish-inspired stew that's quick to make. Chorizo is the shortcut here, adds a ton of flavour into the sauce!Serve this as a chunky soup with crusty bread for mopping, flatbreads for dunking, or like stew over a bed of couscous, small
Foto: RecipeTin EatsIngredients
- 1 1/2 tbsp olive oil
- 250 g / 8 oz chorizo (2 pieces) (, cut into 8mm / 1/3" slices (Note 1))
- 2 g arlic cloves (, minced)
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika ((sub normal paprika))
- 1 bay leaf (, preferably fresh, otherwise dried)
- 400 g / 14oz can crushed tomato
- 400 g /14 oz can chickpeas (, drained (or other beans of choice))
- 1 cup chicken stock/broth (, low sodium)
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
Steps
Sauté chorizo - Heat olive oil in a large saucepan or small pot over medium high heat. Add chorizo and cook for 3 minutes or until golden.
Sauté aromatics - Add garlic, thyme, paprika and bay leaf, then stir for 1 minute.
Add everything else - Add tomato, chickpeas, chicken stock, salt and pepper. Stir, bring to a simmer then lower the heat down to medium low so it is simmering very gently.
Cook for 15 minutes (no lid), stirring regularly to ensure the base does not catch, until the sauce has reduced and thickened.
Serve - Discard bay leaf and serve. I love this with hot crusty bread (slathered with butter!).
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