This chickpea and chorizo stew is filling, hearty, and satisfying, and is a fantastic way to enjoy rich, meaty flavors, without using too much actual meat. You can serve it as part of a tapas feast, or simply with toast on the side for an easy weeknight dinner!
Buy the best chickpeas you can find to really take this dish to the next level – jarred varieties are usually more tasty than canned.
- 1/2 cup chorizo, roughly sliced
- 1 tablespoon olive oil
- 1 large white onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 tablespoon tomato paste
- 1 can chickpeas, drained and rinsed
- 1 can chopped tomatoes
- 1 veggie stock cube
- Juice of 1/2 a lemon
- 1 handful flat leaf parsley, finely chopped
- Heat a large sauté pan with a lid over a medium heat.
- Add the chorizo and cook until it begins to brown and sizzle.
- Add the olive oil along with the onion and cook for 8-10 minutes until it is soft and translucent.
- Add the paprika, cayenne pepper, cumin and garlic and cook for a couple more minutes until aromatic. Add a splash of water if the spices begin to stick.
- Next, add the tomato paste and stir well, before adding the chickpeas, tomatoes and stock cube.
- Bring to the boil, and then turn down to a low simmer. Pop the lid on and cook for a further 20 minutes, stirring occasionally. You can add more water as needed.
- Once the stew is cooked to your preferred consistency, season to taste with salt and pepper and then top with the lemon juice and parsley.
- Serve with a dollop of plain yogurt and some toasted sourdough drizzled with olive oil.