Chorizo Chickpea Stew (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
2 cups chorizo, thinly sliced
03 -
1 small onion, finely diced
04 -
4 cloves garlic, minced
05 -
1 large jalapeno, seeds removed, diced
06 -
1 tablespoon dried oregano
07 -
2 teaspoons smoked paprika
08 -
2 tablespoons chili powder
09 -
1 bay leaf
10 -
14 ounces canned crushed tomato
11 -
14 ounces canned chickpeas, drained and rinsed
12 -
1 cup chicken broth (or vegetable broth)
13 -
1/4 teaspoon salt, or to taste
14 -
1/4 teaspoon black pepper, or to taste
# Instructions:
01 -
In a large frying pan or small pot on medium high heat, add the olive oil and sliced chorizo. Sauté the chorizo for 5-6 minutes or until nicely browned.
02 -
Add in the onion, garlic, jalapeno, oregano, paprika, chili powder and bay leaf. Sauté for 2-3 minutes or until the onion is tender.
03 -
Add the crushed tomato, chickpeas, chicken broth, salt, and pepper. Stir until evenly combined.
04 -
Bring to a simmer then lower the heat to medium-low and let it simmer for 12-15 minutes uncovered, stirring often, or until the sauce has reduced and thickened.
05 -
Remove the bay leaf. Serve and enjoy!
# Notes:
01 -
If smoked chorizo is unavailable, use fresh chorizo by removing the casings and crumbling the sausage for cooking. A plant-based alternative can be used for a vegan dish.