CHORIZO & CHICKPEA STEW
A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
- Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.
Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium
CHICKPEAS AND CHORIZO
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.
Provided by Pete Zaria
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
- Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
- Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
- Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g
CHORIZO AND CHICKPEA STEW
Provided by Nigella Lawson : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- If ever there were justification for cupboard love, this would be it: a full-on feast thrown together to enormous effect, simply with ingredients that you can more or less keep on permanent standby. And, like so many of these recipes, it's pretty well instant. After all, if you haven't got time to shop, it's hardly likely you'll be able to spend many hours at the stove.
- I am, anyway, a huge fan of bulgar wheat - think couscous, only more robust - but cooked like this, with some strands of pasta tossed in hot oil first, it really has something extra. I was taught to do this, just chatting stoveside, by an Egyptian friend when I was in my twenties, and I've never seen any reason to change the drill. He, actually, didn't use torn-up spaghettini but, rather, lokshen, which are the short lengths of vermicelli customarily found in echt chicken soup.
- This is a tradition about as far away from the chorizo-cooking culture as you could get, but the chickpea-studded, tomatoey and paprika-hot stew goes extremely well with the nubbly grain. I keep a stock of cherry tomatoes in sauce in the cupboard, but regular canned tomatoes could be substituted easily enough.
- Warm the olive oil in a thick-bottomed saucepan on a medium heat.
- Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws. Then add the bulgar wheat and stir for another minute or two.
- Stir in the cinnamon and the salt, and then pour the water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
- Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the chickpeas (or beans) and canned tomatoes, and 3/4 fill each empty tomato can with water and swish it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper, to taste.
- Serve with the bulgar wheat and, if there's any to hand, some chopped cilantro.
SPANISH CHICKPEA & CHORIZO STEW
Steps:
- Heat a large deep fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
- Meanwhile, roughly dice the onion, roughly chop the garlic, cut the potato into small 1/2 inch (1.25 cm) pieces and cut the chorizo into 1/2 inch (1.25 cm) thick rounds
- After heating the olive oil for a couple of minutes, add in the onion and garlic, mix with the olive oil, after 2 minutes and the onion is starting to get translucent, add the sliced chorizo and continue to mix with the olive oil
- Once the chorizo is lightly sauteed, about 4 minutes, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in 1/2 cup tomato sauce, mix together and simmer, after 3 minutes and the sauce has thickened, add in the chopped potatoes, season with sea salt & black pepper and gently mix together, then add in the canned chickpeas (drained & washed), 3 cups vegetable broth and 1 bay leaf, turn up the heat to a high heat and give it one final mix
- When the broth comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 20 to 25 minutes, or until the potatoes are just cooked through, then remove from the heat
- Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Nutrition Facts : Calories 619 kcal, Carbohydrate 62 g, Protein 25 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 1580 mg, Fiber 15 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving
CHORIZO, CHICKPEA & BANANA STEW
This is a unique-tasting stew that's packed with flavor. You can use plantains instead of bananas, but they need to be cooked a bit longer. I make my own lean turkey chorizo for this, but any chorizo will do. If you're unconcerned about calories, serve this with some additional fried bananas - yum!
Provided by rpgaymer
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan over medium-high heat. Stir in the onion, garlic and ginger and fry for 2-3 minutes. Add the chorizo and brown the meat for a further 2-3 minutes. Drain off any excess fat if desired.
- Add the tomatoes and stock, stir, and bring to a boil. Lower heat, cover, and simmer gently for 30 minutes.
- Add the chickpeas and bananas to the stew and cook for a further 5 minutes, or until the bananas are just starting to fall apart. Season with a salt & pepper and serve garnished with cilantro.
Nutrition Facts : Calories 670.5, Fat 38.1, SaturatedFat 13.3, Cholesterol 75, Sodium 2406, Carbohydrate 54.6, Fiber 9.1, Sugar 14.9, Protein 29.6
CHICKPEA STEW WITH SPINACH AND CHORIZO
Sergi Millet in "Food & Wine 2006: an entire year of recipes" ---------- "This stew, like many in Catalonia, starts with a sofrito, a thick sauce made with onions and tomatoes. Once you get the ingredients in the pot, there's not much to do besides enjoy the aroma wafting from this hearty stew as it slowly cooks." ---------- If you follow the recipe as written, allow for overnight soaking and 2.5 hours cooking of the chickpeas. If you use canned chickpeas instead, just throw them in at the proper time of the recipe. I used canned. Also, keep in mind that the chorizo is an active flavor ingredient, so you want some strong flavor: I used up leftover chicken and bacon instead, so I added some extra of the spices plus some cayenne to boost the flavoring of the bacon. I also threw a julienned potato in, but make sure it has time to cook. Frozen spinach works fine
Provided by Miss Emma
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, about 2 hours; add more water as necessary to maintain the level. Drain; reserve 1 cup of the cooking water.
- In a medium enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the chopped tomatoes and cook over moderately high heat until sizzling, about 4 minutes.
- Add the sliced chorizo, the cooked chickpeas and their reserved cup of cooking water and the cup of reserved tomato juices and bring the chickpea to a simmer. Stir in half of the spinach and cook until it is wilted, then stir in the remaining half of the spinach. Simmer the chickpea stew over moderately low heat for 10 minutes, stirring occasionally.
Nutrition Facts : Calories 589, Fat 32.6, SaturatedFat 7.8, Cholesterol 33.3, Sodium 550.7, Carbohydrate 52.3, Fiber 15.3, Sugar 12, Protein 25.7
CHORIZO & CHICKPEA SUMMER STEW
Combine tomatoes, chickpeas, red peppers and spinach with chorizo and smoked paprika to make this nutrient-packed family stew, rich in vitamin C and fibre
Provided by Shivi Ramoutar
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a medium heat, add the garlic, thyme and smoked paprika, and stir for a few minutes, then tip in the chorizo and stir for another couple of minutes until its oil is released. Splash in the sherry vinegar and let it bubble for a minute or so.
- Add the tomatoes, peppers, spinach and chickpeas along with 100ml water and a pinch of seasoning. Bring to the boil, then reduce the heat to a simmer and cook until the tomatoes have softened and there is a thickened sauce, about 15 mins. Adjust the seasoning and finish with a drizzle of extra virgin olive oil. Serve with crusty bread.
Nutrition Facts : Calories 449 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium
More about "chorizo chickpea stew recipes"
SPANISH CHORIZO AND CHICKPEA STEW RECIPE - MINDFOOD
From mindfood.com
SQUID, CHICKPEA AND CHORIZO STEW | TESCO REAL FOOD
From realfood.tesco.com
CHORIZO AND CHICKPEA STEW WITH BAKED EGGS | THE …
From theworktop.com
ONE-BOWL CHORIZO CHICKPEA STEW WITH GREENS
From familystylefood.com
4.8/5 (41)Total Time 35 minsCategory Soup And StewCalories 214 per serving
- Pour the oil into a soup pot or Dutch oven and place over medium heat. Add the onion and garlic and cook until the onion is softened, stirring frequently.
- Stir in the paprika, chili, black pepper, bay leaf and 2 teaspoons salt to coat the spices in the oil.
- Add the chickpeas, red bell pepper and 4 cups water to the pot and bring to a simmer. Cook, partially covered, 20 - 25 minutes. Adjust the heat to medium-low if it starts to boil.
- Scoop out half the soup, puree in a blender and add back to the pot, or use an immersion stick blender to blend to a thick but chunky texture right in the pan. Add about 1/2 cup more water if you prefer a thinner consistency. Taste for seasoning and add more salt and pepper to taste.
SPANISH CHICKPEA CHORIZO STEW - A SAUCY KITCHEN
From asaucykitchen.com
4.5/5 (40)Total Time 30 minsCategory MainsCalories 325 per serving
- Warm the olive oil in a large saucepan over a low heat. Once the oil is warm add the onion and garlic and sauté for 3-5 minutes until starting to soften. Stir frequently to keep the garlic from burning. Add the diced chorizo, peppers, and bay leaves and cook for another 5 minutes.
- Add the red wine, paprika, and chopped tomatoes. Give it all a stir to micx together and increase the heat to medium. Cover and let that gently stew for about 5-7 minutes. Remove the lid and let cook uncovered for 1-2 minutes to let the sauce reduce slightly.
- Add the drained chickpeas, cover the pan once more and cook for another 3-4 minutes on a low heat to warm the chickpeas through. Season with salt & pepper, and taste.
CHORIZO AND CHICK PEA STEW - WAITROSE
From waitrose.com
SPANISH CHICKPEA AND CHORIZO STEW - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
CHORIZO, CHICKPEA AND SWEET POTATO STEW - EASY PEASY FOODIE
From easypeasyfoodie.com
CHORIZO CHICKPEAS (VEGAN & GLUTEN FREE) - THE CURIOUS CHICKPEA
From thecuriouschickpea.com
CHICKEN CHORIZO AND CHICKPEA STEW - COOKIDOO® – DAS OFFIZIELLE ...
From cookidoo.be
SPANISH CHICKPEA STEW | A TIMELESS SPANISH DISH - SPAIN …
From spainonafork.com
SPICY CHICKPEA STEW WITH CHORIZO - FARM BOY
From farmboy.ca
CHICKPEA STEW WITH CHORIZO - HAPPY FOODS TUBE
From happyfoodstube.com
25 MINUTE CHICKPEAS AND CHORIZO STEW | BABAGANOSH
From babaganosh.org
COD, CHORIZO & CHICKPEA STEW – FOGO ISLAND FISH
From fogoislandfish.ca
CHORIZO AND CHICKPEA STEW RECIPE | THE SPANISH CUISINE
From thespanishcuisine.com
EASY SPANISH CHICKEN AND CHORIZO STEW RECIPE
From spanishsabores.com
RECIPE: SPANISH CHORIZO & CHICKPEA STEW | CBC LIFE
From cbc.ca
CHICKPEA CHORIZO STEW RECIPE | EAT SMARTER USA
From eatsmarter.com
VEGAN CHORIZO AND CHICKPEA STEW - I HEART VEGETABLES
From iheartvegetables.com
CHORIZO AND CHICKPEA STEW - RECIPES FROM A NORMAL MUM
From recipesfromanormalmum.com
SPANISH CHORIZO AND CHICKPEA STEW - VAL EN BARCELONA
From valenbarcelona.com
EASY CHICKEN, CHORIZO AND CHICKPEA STEW - EASY PEASY FOODIE
From easypeasyfoodie.com
CHICKPEA AND CHORIZO STEW RECIPE - BBC FOOD
From bbc.co.uk
CHICKPEA AND CHORIZO STEW FOR A CHILLY AUTUMN EVENING
From sherlyskitchen.com
SPANISH CHICKEN, CHORIZO & CHICKPEA STEW (GF, DF) RECIPE
From mygfguide.com
SPANISH CHORIZO AND CHICKPEA STEW - FOOD AND JOURNEYS
From foodandjourneys.net
INSTANT POT CALAMARI, CHORIZO, AND CHICKPEA STEW
From americastestkitchen.com
MOB — CHORIZO AND CHICKPEA STEW
From mob.co.uk
CHORIZO AND CHICKPEA STEW | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
PAN-ROASTED HAKE WITH CHORIZO AND CHICKPEA STEW - MAISON MIRABEAU
From maisonmirabeau.com
CHORIZO AND CHICKPEA STEW - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
ONE POT VEGAN CHICKPEA & CHORIZO STEW - LOVELY JUBLEY
From lovelyjubley.com
CHICKPEA STEW WITH SPINACH AND CHORIZO RECIPE - FOOD & WINE
From foodandwine.com
EASY SPANISH CHICKEN AND CHORIZO STEW (WITH CHICKPEAS)
From whereismyspoon.co
CHICKEN AND CHICKPEA STEW WITH CHORIZO RECIPE | GOOD FOOD
From goodfood.com.au
CHORIZO AND CHICKPEA THREE INGREDIENT STEW - YOU SAY TOMATO
From yousaytomatocooking.com
SPANISH CHICKEN, CHORIZO AND CHICKPEA STEW - SUPERGOLDEN BAKES
From supergoldenbakes.com
SPANISH CHORIZO AND CHICKPEA STEW – THE TASTY CHILLI
From thetastychilli.com
CHICKPEA-KALE STEW WITH CHORIZO RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love