Cook and Scale
Spanish Chickpea and Chorizo Stew
4 servings · 55 min total
A smoky, paprika-rich stew of chickpeas and chorizo with sweet peppers and spinach. Rustic Spanish comfort food, ready in under an hour.
Ingredients
- 2 tbsp olive oil
- 200 g chorizo, sliced
- 1 onion, chopped
- 1 red bell pepper, diced
- 4 garlic, minced
- 2 tsp smoked paprika
- 1 tbsp tomato paste
- 400 g canned tomatoes
- 800 g chickpeas, drained
- 5 dl chicken stock
- 200 g spinach, chopped
- 1 tbsp red wine vinegar
- salt to taste
- black pepper to taste
Contains: Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Fry the chorizo — Heat the olive oil in a pot and fry the chorizo for 5 minutes until it releases its red oil.
- 2.
Sauté the vegetables — Add the onion and bell pepper and cook for 7 minutes, then stir in the garlic, smoked paprika, and tomato paste for 1 minute.
- 3.
Simmer the stew — Add the canned tomatoes, chickpeas, and chicken stock, season, and simmer for 25 minutes until thickened.
- 4.
Wilt in the spinach — Stir in the spinach and cook for 3 minutes until wilted, then finish with the red wine vinegar.