top of page

Chickpea and Chorizo Stew, Spain

In each house it is done in a way but there is no family that doesn't have a good stew with chickpeas and vegetables. During my visit to Spain, I came across this delicious chickpea stew, which is today one of my favorite recipes.



Hello everyone, today we have an exquisite chickpea stew. The preparation time for this recipe is 40 minutes. however, if we use dried chickpeas the cooking time will increase.


Ingredients


4 garlic cloves

1 onion

1 carrot

4 potatoes, washed and peeled

3 to 4 chorizos to cook (if you have Spanish chorizo it would be better)

2 pork belly strips (optional)

1 slice of black pudding (optional)

2 cans of cooked chickpeas

1 heaped tsp of sweet paprika

2 cups chicken or vegetable broth

2 cups of water


This recipe is intended for 4 people, but if you want to cook for more or less people, don't worry, double or divide the amounts and everything will be fine.

Preparation


First we will prepare all the ingredients for the moment of cooking. Start by peeling and dicing the onion and garlic into very small pieces, join them and reserve them.

Peel and cut the carrot into small squares, and dice the potato into medium squares.

Slice the chorizo and cut the pork belly strips into squares, about a centimeter thick.


In a deep frying pan or in a saucepan over medium heat, add 5 tablespoons of vegetable oil and the minced onion and garlic, sauté for 1 or 2 minutes or until the onion is soft and slightly golden brown. Add the bacon and sauté for 1 minute and then add the chorizo and sauté everything for 2 minutes, constantly removing to prevent our onion from burning.


Add the sweet paprika, mix and add the potatoes and carrots, mix everything very well and add the previously washed and drained chickpeas. Add the black pudding crumbling it by hand and now add 2 cups of broth and 2 cups of water. Mix everything well, put the lid on the pan and cook for 25 minutes.


After this time, place two or three scoops of our mixture in a kitchen processor or blender, trying to get potatoes and chickpeas. Process until smooth and pour into the pot. This will help us to make the stew thicker, without adding flour. Let cook for 10 more minutes.


Taste and correct the flavor, seasoning with salt and pepper.


That's it! your chickpea stew is ready to enjoy. Accompany it with your favorite bread (baguette bread is great).


As we always say:


If your plate doesn't look like our picture, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.


If you don't have one of the ingredients on the list or don't like something, don't hesitate to replace it. For example, you can omit black pudding and bacon. In case you want to make a vegetarian version you could omit the chorizo and at the end of the recipe add spinach or chard.


This recipe is just a guide, and you can adapt it to your tastes. So do not stop making it, you will be surprised how delicious it is!


Remember: "Practice makes master"


You can see how we did it in this video and don't forget to subscribe to our YouTube channel Arditos Kitchen:




Recent Posts

See All

Comentários


bottom of page