Chorizo and Chickpea Stew

This recipe is a celebration of Spain’s culinary heritage, where bold ingredients come together to create a hearty and flavorsome stew that’s perfect for any occasion. Immerse yourself in the warmth of Spanish kitchens as you savor the smoky notes of chorizo mingling with the earthy goodness of chickpeas

Ingredients:

  • 1 cup dried chickpeas, soaked overnight
  • 1/2 pound chorizo sausage, sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can diced tomatoes (14 oz)
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 4 cups chicken or vegetable broth
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Prepare Chickpeas:
    1. Drain and rinse the soaked chickpeas. Boil them in a pot of water until tender, about 1-2 hours. Drain and set aside.
  2. Sauté Aromatics:
    1. In a large pot, sauté chopped onions, minced garlic, and diced bell pepper until softened.
  3. Add Chorizo:
    1. Add sliced chorizo to the pot and cook until it releases its flavorful oils.
  4. Introduce Spices:
    1. Stir in smoked paprika, cumin, dried oregano, and the bay leaf. Let the spices infuse for a minute.
  5. Combine Chickpeas and Tomatoes:
    1. Add the boiled chickpeas and diced tomatoes to the pot. Mix well.
  6. Pour Broth and Simmer:
    1. Pour in the chicken or vegetable broth, bringing the stew to a gentle boil. Reduce heat and let it simmer for at least 30 minutes, allowing the flavors to meld.
  7. Adjust Seasoning:
    1. Season with salt and black pepper to taste. Adjust spices as needed.
  8. Serve Warm:
    1. Ladle the Chorizo and Chickpea Stew into bowls, garnishing with fresh parsley.

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