Hello, fellow food enthusiasts! Today, I’m excited to share a dish that brings the vibrant and robust flavors of Spain right into your kitchen. As a busy dad of four, I’m always on the lookout for recipes that not only excite the palate but also fit seamlessly into the family’s often hectic schedule. This Chorizo and Chickpea Stew is a definite winner. It combines bold ingredients like smoky paprika and spicy chorizo with the creamy texture of chickpeas, creating a meal that’s perfect for any night of the week.
The inspiration for this dish comes from a recent trip to a local Spanish market (or, as we like to call it, a delightful mini-vacation). The aroma of spices and vibrant colors were utterly irresistible, and I knew right then and there that I had to recreate some of that Spanish magic at home. Thankfully, this recipe is straightforward and uses staple ingredients that many of us already have in our kitchens.
What I love about this stew is its versatility. You can serve it as a hearty lunch or dinner alongside some crusty bread to soak up the delicious broth. If you’re lucky, you’ll have leftovers that taste even better the next day as the flavors continue to develop overnight!
On a quiet autumn evening, when our little bustling household started to settle, we found ourselves around the dining table, enjoying this warm, inviting dish. It’s moments like these, sharing good food with family, that rekindle my love for cooking. Knowing that all the plates are cleared is a testament to a successful dinner.
So, go ahead and immerse yourself in this comforting stew that offers a taste of Spain. It might even inspire you to plan your own little kitchen adventure. I hope you enjoy making and tasting this as much as we do. Happy cooking!
Ingredients
– 250g chorizo, sliced
– 400g canned chickpeas, drained and rinsed
– 1 tablespoon olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 400g canned diced tomatoes
– 250ml chicken stock
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Method
1. Heat the olive oil in a large pot over medium heat. Add the sliced chorizo and cook for 5 minutes or until it begins to crisp and release its oils. Remove the chorizo from the pot and set aside, leaving the oil in the pot.
2. In the same pot, add the chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
3. Add the minced garlic and diced red bell pepper to the pot. Cook for an additional 3 minutes, stirring frequently.
4. Stir in the smoked paprika and ground cumin, mixing well to coat the vegetables. Cook for 1 minute to release the flavors of the spices.
5. Add the canned diced tomatoes, chicken stock, canned chickpeas, and the cooked chorizo back into the pot. Stir well to combine all the ingredients.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld and the stew to thicken.
7. Season with salt and pepper to taste. Adjust the seasoning as necessary.
8. Remove from heat and let the stew rest for a few minutes. Serve hot, garnished with freshly chopped parsley.
