Hello, lovely readers! Today, I’m thrilled to share a recipe that’s been a delightful discovery in my kitchen—Spanish-inspired Chorizo and Chickpea Stew with Fresh Spinach and Smoky Paprika. This dish is perfect for those cooler evenings when you’re looking to indulge in something warm, hearty, and packed with robust flavors.
You all know how much I treasure my time in the kitchen, experimenting with different cuisines and ingredients. This particular recipe is a beautiful homage to Spanish comfort food, combining the savory depth of chorizo with the earthy goodness of chickpeas and the vibrancy of fresh spinach. The smoked paprika ties everything together with a delightful hint of smokiness.
Now, let’s dive into the details and get cooking!
### Ingredients
– 200g chorizo sausage, sliced
– 1 tbsp olive oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 2 tsp smoked paprika
– 1 can (400g) chickpeas, drained and rinsed
– 1 can (400g) chopped tomatoes
– 250ml chicken broth
– 100g fresh spinach
– Salt and pepper, to taste
– Fresh parsley, chopped (optional, for garnish)
### Method
1. **Prep Your Ingredients**: Start by slicing your chorizo, chopping the onion, mincing the garlic, and dicing the red bell pepper. This little bit of prep work makes the cooking process much smoother.
2. **Cook the Chorizo**: Heat 1 tbsp of olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced chorizo and cook for 5-7 minutes, until it starts to brown and release its flavorful oils.
3. **Add the Veggies**: Toss in the finely chopped onion and cook for 3-4 minutes until it becomes translucent. Then add the minced garlic and diced red bell pepper and cook for another 2-3 minutes, allowing the peppers to soften.
4. **Spice it Up**: Stir in the smoked paprika, making sure it coats the chorizo and veggies. Cook for about 1 minute—just enough to release its aromatic flavor.
5. **Mix in the Base**: Pour in the drained chickpeas, chopped tomatoes, and chicken broth, stirring well to combine all the ingredients.
6. **Simmer Away**: Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for 20-25 minutes. This is where all the wonderful flavors meld together beautifully.
7. **Finish with Spinach**: Add the fresh spinach, stirring until it wilts—this should take about 2-3 minutes.
8. **Season to Taste**: Season with salt and pepper. Give it a taste and adjust the seasoning if needed.
9. **Serve and Enjoy**: Ladle the hearty stew into bowls and garnish with fresh parsley if you like.
I absolutely love how this dish sings with vibrant colors and flavors. The rich tomato base, the smoky notes from the paprika, and the satisfying combination of chorizo and chickpeas make it something special. Plus, it’s relatively simple to prepare and can be perfect for a cozy family dinner or even for impressing guests.
I’d love to hear how you get on with this recipe! Did you make any tweaks or add your own twist? Feel free to share your experiences in the comments below. Until next time, happy cooking!
Cheers,
Al
Ingredients
– 200g chorizo sausage, sliced
– 1 tbsp olive oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 2 tsp smoked paprika
– 1 can (400g) chickpeas, drained and rinsed
– 1 can (400g) chopped tomatoes
– 250ml chicken broth
– 100g fresh spinach
– Salt and pepper, to taste
– Fresh parsley, chopped (optional, for garnish)
Method
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. Add the sliced chorizo and cook for 5-7 minutes, or until it starts to brown and release its oils.
3. Add the finely chopped onion and cook for 3-4 minutes, or until it becomes translucent.
4. Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes, until the peppers start to soften.
5. Sprinkle in the smoked paprika and stir well to combine, cooking for 1 minute to release the flavors.
6. Add the drained and rinsed chickpeas, chopped tomatoes, and chicken broth to the pot. Stir to combine all the ingredients.
7. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the flavors meld together.
8. Add the fresh spinach to the pot, stirring until it wilts, about 2-3 minutes.
9. Season with salt and pepper to taste. Adjust seasoning if needed.
10. Serve hot, garnished with fresh parsley if desired. Enjoy!
