Chickpea & Chorizo Stew

As I look out the window and see cold, damp, almost winter-like weather, it seems only appropriate to warm up with a bowl of something deliciously comforting (especially when stuck at home). Chickpea and Chorizo stew brings the heat both in temperature and spice.

This super flavorful and slightly spicy stew is one that can be made with pantry staples, and is easily adaptable to swap outs. No chickpeas? Use white beans. No chorizo? Use Italian sausage, or even whatever ground meat you’ve got in the freezer spiced up with red pepper flakes or a pinch of cayenne.

I even got a little crazy and threw in a cup of frozen broccoli, while the recipe doesn’t usually call for it- anything to sneak in some extra veggies. Easy is the name of the game, and so long as you’ve got onion, garlic, canned tomatoes, and the paprika, this stew will be a favorite in your regular recipe rotation. 

CHICKPEA & CORIZO STEW

Ingredients:

·       1, 15 oz. can chickpeas

·       1, 15 oz. can diced tomatoes

·       ½ lb. chorizo sausage, sliced

·       1 medium onion, diced

·       2 cloves garlic, minced

·       6 oz. fresh baby spinach

·       ½ tsp. paprika

·       ¼ tsp. smoked paprika

·       1 tsp. ground rosemary

·       olive oil, as needed

·       water or stock, as needed

·       kosher salt & pepper, as needed

1. In a medium Dutch oven or heavy bottomed sauce or soup pan, heat enough olive oil to coat the bottom of the pan over medium heat. Add onion, garlic, rosemary, and paprika and allow to sweat until fragrant. Stir in a pinch of salt & pepper.

2. Add the chorizo, and lightly brown over medium heat. 

3. Add the beans, tomatoes and pour in 4 cups of water or stock, to cover all ingredients. Simmer over low heat for about 45-60 minutes. Stir in fresh spinach, and allow to wilt just prior to serving. Season to taste with additional salt and pepper.