Spanish Chickpea Chorizo Stew Recipes

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SPANISH CHICKPEA & CHORIZO STEW



Spanish Chickpea & Chorizo Stew image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 13

2 tbsp extra virgin olive oil (30 ml)
1 small onion
4 cloves garlic
1 large potato
8 oz spanish chorizo (200 grams)
1 tsp sweet smoked Spanish paprika (2.30 grams)
1/2 cup tomato sauce (115 grams)
2 1/2 cups canned chickpeas (570 grams (400 grams drained))
3 cups vegetable broth (710 ml)
1 bay leaf
handful finely chopped fresh parsley
pinch sea salt
dash black pepper

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 STEW



Chorizo & chickpea stew image

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

4 cooking chorizo sausages, cut into thick slices
1 red onion, sliced
2 garlic cloves, sliced
1 tsp smoked paprika
1 tsp cumin seed
400g can cherry tomato
juice 1 lemon
400g can chickpea, drained
1 handful flat-leaf parsley, chopped
toasted sourdough bread, to serve

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

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