Description
A hearty Spanish chickpea and chorizo stew that combines smoky sausage with tender chickpeas, enriched with aromatic spices and fresh herbs for a comforting, protein‑packed meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- ½ teaspoon cayenne pepper (optional)
- 4 chipotle peppers in adobo sauce, finely chopped
- ½ pound Spanish chorizo, sliced
- 2 (15‑oz) cans chickpeas, drained and rinsed
- 1 (14‑oz) can diced tomatoes with juice
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Heat olive oil in a pot and sauté onion, garlic, and red bell pepper until softened.
- Add smoked paprika, sweet paprika, cayenne, and chipotle peppers; cook for 1 minute.
- Add chorizo slices and cook until lightly crisp.
- Stir in tomatoes and chickpeas.
- Pour in vegetable broth, bay leaves, oregano, salt, and pepper; bring to a simmer.
- Reduce heat and let simmer for 30 minutes.
- Remove bay leaves, season, fold in parsley, and serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sautéing & Simmering
- Cuisine: Spanish