This hearty and flavorful stew brings together the smoky richness of chorizo with the creamy texture of chickpeas for a comforting dish that’s perfect for cooler weather. The chorizo adds a bold and spicy depth of flavor, while the chickpeas and vegetables provide a satisfying, protein-packed base. This one-pot meal is not only quick to prepare but also improves as it sits, making it an excellent option for leftovers or meal prep. Serve it with crusty bread to soak up the delicious broth, or enjoy it on its own for a wholesome, filling meal.
Ingredients:
- 8 oz (225g) chorizo, sliced
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 2 cups vegetable or chicken broth
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned and slightly crispy, about 5 minutes. Remove the chorizo from the pot and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3 minutes.
- Add the chopped red and yellow bell peppers, and cook for another 3–5 minutes, until softened.
- Stir in the smoked paprika and cumin, cooking for about 1 minute until fragrant.
- Add the chickpeas, diced tomatoes, and broth. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15–20 minutes, allowing the flavors to meld together.
- Return the chorizo to the pot, and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Enjoy your Chorizo Chickpea Stew!
