Chorizo chickpea stew (quick!)
Instructions
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Sauté chorizo – Heat olive oil in a large saucepan or small pot over medium high heat. Add chorizo and cook for 3 minutes or until golden.
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Sauté aromatics – Add garlic, thyme, paprika and bay leaf, then stir for 1 minute.
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Add everything else – Add tomato, chickpeas, chicken stock, salt and pepper. Stir, bring to a simmer then lower the heat down to medium low so it is simmering very gently.
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Cook for 15 minutes (no lid), stirring regularly to ensure the base does not catch, until the sauce has reduced and thickened.
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Serve – Discard bay leaf and serve. I love this with hot crusty bread (slathered with butter!).
Recipe Notes:
1. Chorizo are Spanish cured sausages readily found in everyday grocery stores, deli or fridge section. Packs a load of flavour, very good bang for your buck. Usually around 125g/4oz each so you’ll need 2. Dish will work fine if you are slightly over or under.
Alternatives – Other smoked sausages will work a treat here. You just want something with loads of flavour as it’s used to add flavour into the sauce.
2. Leftovers will keep for 3 to 4 days in the fridge, or 3 months in the freezer.
3. Nutrition assumes 3 servings.
Nutrition Information:
Calories:370cal (19%)Carbohydrates:13g (4%)Protein:18g (36%)Fat:27g (42%)Saturated Fat:9g (56%)Polyunsaturated Fat:1gMonounsaturated Fat:5gCholesterol:52mg (17%)Sodium:428mg (19%)Potassium:505mg (14%)Fiber:3g (13%)Sugar:6g (7%)Vitamin A:769IU (15%)Vitamin C:13mg (16%)Calcium:62mg (6%)Iron:4mg (22%)
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