Spanish Chorizo and Chickpea Stew
200g Arbizu Chistorra Picante Sausage
200g Dried chickpeas, soaked overnight in water
1 tablespoon El Angel Smoked Paprika Picante Can
3 tablespoons La Chinata Basil Olive Oil
2 Garlic Cloves, minced
1 medium Onion, chopped
1 La Fragua Chopped Tomatoes 400g
2 Bay Leaves
Black Pepper
Caballo Oscuro Garnacha Syrah
£10.99
1.Sauté the chorizo: Slice the Chorizo in 1-2 cm lengths.Heat the olive oil in a large pot over medium heat. Add the sliced chorizo and fry until crispy, about 5 minutes. Remove the chorizo from the pot and set it aside.
2.Cook the vegetables: In the same pot, add the chopped onion and minced garlic. Sauté until softened, about 3-4 minutes. Add the chopped tomatoes and cook down for another 5 minutes.
3.Spice it up: Stir in the smoked paprika and bay leaves, mixing everything well.
4.Add chickpeas: If using dried chickpeas, drain and rinse them or add the canned chickpeas to the pot. Pour in enough water to cover the chickpeas and let them simmer for 20 minutes (10 minutes for canned chickpeas).
5.Combine and finish: Return the crispy chorizo to the pot. Simmer everything together for an additional 10 minutes, allowing the flavours to meld. Season with salt and pepper to taste.
6.Serve: Garnish with fresh parsley if desired and enjoy this hearty stew warm.