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

Tags: chickpeas, chorizo, spinach, stew