There’s nothing quite like a hearty, warming meal to bring the family together, especially when it’s bursting with rich, Spanish flavours. Today, I’m sharing one of my absolute favourite dishes, perfect for those cooler evenings when you want something comforting yet full of zest – a delicious Chorizo and Chickpea Stew with Freshly Baked Crusty Bread.
As a dad of four wonderful kids – Edward (4), Alexander (3), Barnaby (1), and little Phillipa (0), I know how important it is to have meals that are not only nutritious but also pack a punch of flavour. This chorizo and chickpea stew ticks all the boxes. It’s incredibly inviting, and trust me, it’s always a hit with both the kids and my lovely wife.
Chorizo is the star of the show here. Its smoky, spicy profile pairs beautifully with the tender chickpeas and vibrant bell peppers. The stew is rounded off with some smoky paprika, cumin, and a touch of dried oregano. Simple yet so effective!
Weekends are usually bustling in our household, and I find that this recipe is perfect for those nights when you want to unwind and enjoy a lovely, home-cooked meal. Plus, it’s a great way to sneak in some extra veggies for the kids!
Let’s dive into the ingredients and method – it’s time to get that pot simmering!
### Ingredients:
– 1 tbsp olive oil
– 200g chorizo, sliced
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 400g can of chickpeas, drained and rinsed
– 400g can of chopped tomatoes
– 500ml chicken stock
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
– Crusty bread, for serving
### Method:
1. Start by heating the olive oil in a large pot over medium heat. Add the sliced chorizo and cook for 5-7 minutes, stirring occasionally, until the chorizo is crispy and releases its oils.
2. Next, add the finely chopped onion and cook for another 5 minutes, or until the onion turns translucent.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Now, it’s time to add the diced red and yellow bell peppers. Cook these for 5 minutes until they begin to soften.
5. Stir in the chickpeas, chopped tomatoes, and chicken stock, bringing all the ingredients together.
6. Sprinkle in the smoked paprika, ground cumin, dried oregano, salt, and pepper. Give it all a good stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes. This allows the flavours to meld beautifully and the stew to thicken up.
8. Taste the stew and adjust the seasoning as needed. Sometimes a bit more salt or a pinch of extra cumin can make a world of difference.
9. Serve the stew hot, garnished with fresh parsley and accompanied by crusty bread. Perfect for soaking up all those lovely juices!
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I hope you and your family enjoy this Chorizo and Chickpea Stew as much as we do. It’s perfect for a weekend treat or even a midweek dinner to break the monotony. Plus, pairing it with freshly baked crusty bread makes it all the more satisfying.
Don’t forget to let me know how it turns out in the comments below, and share any tweaks or additions you might have made. Happy cooking!
Cheers,
Al
Ingredients
– 1 tbsp olive oil
– 200g chorizo, sliced
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 400g can of chickpeas, drained and rinsed
– 400g can of chopped tomatoes
– 500ml chicken stock
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
– Crusty bread, for serving
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the sliced chorizo and cook for 5-7 minutes, stirring occasionally, until the chorizo is crispy and releases its oils.
3. Add the finely chopped onion and cook for another 5 minutes, or until the onion is translucent.
4. Stir in the minced garlic and cook for 1 minute, until fragrant.
5. Add the diced red and yellow bell peppers and cook for 5 minutes, until they begin to soften.
6. Stir in the chickpeas, chopped tomatoes, and chicken stock.
7. Add the smoked paprika, ground cumin, dried oregano, salt, and pepper. Stir well to combine.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, allowing the flavors to meld together and the stew to thicken.
9. Taste and adjust seasoning as needed.
10. Serve the stew hot, garnished with fresh parsley and accompanied by crusty bread.
