# A Taste of Spain: Smoky Chorizo and Chickpea Stew with Saffron Rice
Hello lovely readers! Welcome back to another delicious journey in the kitchen. I’m delighted to share today’s recipe with you—it’s a heartwarming, flavorsome delight from sunny Spain. If you’re a fan of vibrant dishes, full of smoky, rich flavors, this Smoky Chorizo and Chickpea Stew with Saffron Rice will be right up your alley.
As many of you know, I adore experimenting with different cuisines and ingredients, and Spanish cuisine has a special spot in my heart. The iconic chorizo sausage, with its smoky and slightly spicy notes, always brings a nostalgic pang, reminding me of our delightful Madrid holiday a few years back.
This dish is perfect for those cooler evenings when you want something hearty and satisfying. And the best part? It’s surprisingly straightforward to prepare! The combination of chorizo, chickpeas, and peppers creates a stew that is rich and comforting, while the saffron rice adds a beautiful golden hue and a delicate aroma that elevates the entire meal.
## Ingredients:
### For the Stew:
– 200g chorizo sausage, sliced
– 1 teaspoon olive oil
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 400g can of chickpeas, drained and rinsed
– 400g can of chopped tomatoes
– 500ml chicken stock
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon chili flakes (optional)
– Salt and black pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon wedges (for serving)
### For the Saffron Rice:
– 200g basmati rice
– 400ml water
– 1/2 teaspoon saffron threads
– Pinch of salt
## Method:
### Prepare the Saffron Rice:
1. Rinse the basmati rice under cold water until the water runs clear.
2. In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes.
3. In a saucepan, add the water, the rinsed rice, a pinch of salt, and the soaked saffron (including the water).
4. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and the water has evaporated.
5. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.
### Cook the Stew:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the sliced chorizo and cook for 5-7 minutes, until the chorizo is browned and releases its oils.
3. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
4. Add the finely chopped onion to the pot and sauté for about 5 minutes until translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the chopped red and yellow bell peppers and cook for another 5 minutes, until they start to soften.
7. Stir in the smoked paprika, ground cumin, and chili flakes (if using). Cook for 1-2 minutes to toast the spices.
8. Add the drained and rinsed chickpeas and the canned chopped tomatoes. Stir to combine.
9. Pour in the chicken stock and return the chorizo to the pot. Bring the stew to a boil.
10. Reduce the heat to low, cover, and let it simmer for 30 minutes, stirring occasionally, until the flavors meld together.
11. Season to taste with salt and black pepper.
### Serve:
Serve the smoky chorizo and chickpea stew over the saffron rice. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
There you have it—a taste of Spain right in your kitchen! The smoky chorizo pairs beautifully with the creamy chickpeas, and the saffron rice is the perfect accompaniment. It’s a dish that brings warmth, comfort, and a delightful burst of flavor with every bite.
As always, I’d love to hear about your cooking adventures, so don’t hesitate to leave a comment or share your dishes on social media. Until next time, happy cooking!
Ingredients
### Ingredients:
– 200g chorizo sausage, sliced
– 1 teaspoon olive oil
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 400g can of chickpeas, drained and rinsed
– 400g can of chopped tomatoes
– 500ml chicken stock
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon chili flakes (optional)
– Salt and black pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon wedges (for serving)
### Saffron Rice:
– 200g basmati rice
– 400ml water
– 1/2 teaspoon saffron threads
– Pinch of salt
Method
### Method:
1. **Prepare the Saffron Rice:**
– Rinse 200g of basmati rice under cold water until the water runs clear.
– In a small bowl, soak 1/2 teaspoon of saffron threads in 2 tablespoons of warm water for 10 minutes.
– In a saucepan, add 400ml of water, the rinsed rice, a pinch of salt, and the soaked saffron (including the water).
– Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and the water has evaporated.
– Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.
2. **Cook the Stew:**
– In a large pot or Dutch oven, heat 1 teaspoon of olive oil over medium heat.
– Add 200g of sliced chorizo and cook for 5-7 minutes, until the chorizo is browned and releases its oils.
– Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
– Add the finely chopped onion to the pot and sauté for about 5 minutes until translucent.
– Stir in the minced garlic and cook for 1 minute until fragrant.
– Add the chopped red and yellow bell peppers and cook for another 5 minutes, until they start to soften.
– Stir in 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and 1/2 teaspoon of chili flakes (if using). Cook for 1-2 minutes to toast the spices.
– Add the drained and rinsed chickpeas and the canned chopped tomatoes. Stir to combine.
– Pour in 500ml of chicken stock and return the chorizo to the pot. Bring the stew to a boil.
– Reduce the heat to low, cover, and let it simmer for 30 minutes, stirring occasionally, until the flavors meld together.
– Season to taste with salt and black pepper.
3. **Serve:**
– Serve the smoky chorizo and chickpea stew over the saffron rice.
– Garnish with freshly chopped parsley and serve with lemon wedges on the side.
