Hearty Spanish Chickpea and Chorizo Stew

Ingredients

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 chorizo sausages, sliced 2 chorizo sausages, sliced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 18g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced chorizo to the pot and cook until it starts to release its oils and becomes slightly crispy.
4. 4.
   Stir in the smoked paprika, ground cumin, and bay leaves, and cook for another minute to toast the spices.
5. 5.
   Add the soaked chickpeas, chicken or vegetable broth, and diced tomatoes to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the chickpeas are tender and the flavors have melded together.
7. 7.
   Remove the bay leaves and adjust the seasoning if needed.
8. 8.
   Serve the Potaje de garbanzos con chorizo hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chickpeas — Soaking the chickpeas overnight helps to reduce the cooking time and ensures they become tender. If you're short on time, you can also use canned chickpeas, but adjust the cooking time accordingly.
• Chorizo — Look for authentic Spanish chorizo, which is a cured and smoked sausage. It adds a distinct smoky flavor to the stew. If you prefer a milder taste, you can use sweet or mild chorizo instead of spicy.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of red wine or sherry to the stew while it simmers.
• If you prefer a thicker consistency, you can mash some of the cooked chickpeas with a fork or blend a small portion of the stew before serving.
• Serve the Potaje de garbanzos con chorizo with crusty bread or over a bed of fluffy white rice for a complete meal.

Serving advice

Serve the Potaje de garbanzos con chorizo hot, garnished with fresh parsley. Accompany it with a side of crusty bread or fluffy white rice to soak up the flavorful broth.

Presentation advice

Present the Potaje de garbanzos con chorizo in a deep bowl, allowing the vibrant colors of the stew to shine through. Sprinkle some fresh parsley on top for a pop of green.