CHICKPEA CHORIZO STEW

August 27, 2014

This spicy stew makes for a great dinner after a hard day of work or a long hike. Takes less then half an hour to prepare and cook and will satisfy even the hungriest guy.

 

CHICKPEA CHORIZO STEW

  • 1 tablespoon olive oil
  • 1 chorizo sausage
  • 1 red onion
  • 1 red chili pepper
  • 3 cloves garlic
  • 1.5 teaspoons dried oregano
  • 1 large potato
  • 400g canned chickpeas
  • 1 cup canned diced tomatoes
  • 0.5 cups chicken stock
  • 1 cup baby spinach
  • 1 tablespoon parsley
  • salt
  • pepper

 

_ dice the sausage and finely chop onion the onion, chili and garlic

_ peel and dice the potato [go for smaller cubes – otherwise they won’t be done in time]

_ heat oil in a deep frying pan and cook chorizo [until it starts to crisp]

_ remove chorizo [leaving the oil in the pan]

_ saute onion, garlic and chili

_ add potatoes, chickpeas, oregano, tomatoes and chicken stock

_ bring to a boil

_ reduce heat and simmer for 15 minutes [until sauce has reduced and potatoes are cooked through]

_ add chorizo in the last minute [otherwise it will not stay crisp]

_ season with salt and pepper [if needed – the chorizo will already be pretty intense]

_ garnish with spinach and parsley

_ serve with crusty bread

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