Description
This hearty Chorizo Chickpea Stew is a quick and flavorful one-pot meal perfect for busy evenings. Packed with spicy chorizo, tender chickpeas, and fragrant herbs, it simmers to a thick, comforting stew that pairs wonderfully with crusty bread for a satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 1/2 tbsp olive oil
- 250g / 8 oz chorizo (2 pieces), cut into 8mm / 1/3″ slices
- 2 garlic cloves, minced
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika (substitute with normal paprika if unavailable)
- 1 bay leaf, preferably fresh, otherwise dried
- 400g / 14 oz can crushed tomato
- 400g / 14 oz can chickpeas, drained (or other beans of choice)
- 1 cup chicken stock/broth, low sodium
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
Instructions
- Sauté chorizo: Heat olive oil in a large saucepan or small pot over medium-high heat. Add sliced chorizo and cook for about 3 minutes or until golden and slightly crispy, releasing its flavorful oils.
- Sauté aromatics: Add minced garlic, dried thyme, smoked paprika, and bay leaf to the pan. Stir continuously for 1 minute to let the spices become fragrant without burning.
- Add remaining ingredients: Pour in the crushed tomato, drained chickpeas, and chicken stock. Season with salt and black pepper. Stir everything well, then bring the mixture to a gentle simmer.
- Simmer the stew: Reduce the heat to medium-low so the stew simmers very gently. Cook uncovered for 15 minutes, stirring regularly to prevent the stew from sticking to the base of the pan. Allow the sauce to reduce and thicken into a rich, hearty consistency.
- Serve: Remove and discard the bay leaf. Serve the stew hot, ideally with crusty bread slathered with butter for dipping and mopping up the flavorful sauce.
Notes
- For a vegetarian version, substitute chorizo with smoked paprika and additional vegetables such as bell peppers or mushrooms.
- If fresh bay leaves are not available, dried bay leaves work fine but use about half the amount as they are more potent.
- Adjust the spice level by choosing mild or spicy chorizo according to your preference.
- This stew stores well in the refrigerator for up to 3 days and the flavors intensify after resting.
- Low sodium chicken stock is recommended to control salt levels, but adjust seasoning to taste.
