Chorizo chickpea stew (fast)
Total Time
27 minutes
Prep Time
7 minutes
Cook Time
20 minutes
Rating
4.98 out of 5 stars
(39)
Ingredients
2 servings
- 1 1/2 tbsp olive oil
- 250g / 8 oz chorizo (2 pieces) (, cut into 8mm / 1/3" slices (Note 1)
- 2 garlic cloves (, minced)
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika (sub normal paprika)
- 1 bay leaf (, preferably fresh, otherwise dried)
- 400g / 14oz 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
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Preparation
Step 1
Sauté chorizo - Heat olive oil in a large saucepan or small pot over medium high heat. Add chorizo and cook for 3 minutes or until golden.
Step 2
Sauté aromatics - Add garlic, thyme, paprika and bay leaf, then stir for 1 minute.
Step 3
Add everything else - Add tomato, chickpeas, chicken stock, salt and pepper. Stir, bring to a simmer then lower the heat down to medium low so it is simmering very gently.
Step 4
Cook for 15 minutes (no lid), stirring regularly to ensure the base does not catch, until the sauce has reduced and thickened.
Step 5
Serve - Discard bay leaf and serve. I love this with hot crusty bread (slathered with butter!).
Step 6
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