This week for my client at @thuisgekookt I made a chickpea and chorizo stew. I try to make recipes that are easy to reheat and will keep for a few days and this dish definitely does that, it even gets better after a few days! Sometimes I poach a piece of cod fish in the stew but this time I chose just some young feta cheese and served it with fresh crusty Turkish bread.
Chickpea & Chorizo Stew
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 tbsp olive oil
- 1 whole chorizo sausage, halved lengthwise and chopped into ± 1 cm thick slices
- 3-4 garlic cloves, thinly sliced
- 1 tsp thyme
- 1 tbsp paprika powder
- 1 tbsp tomato paste
- 1 small yellow bell pepper, chopped (see notes)
- 1 red bell pepper, chopped
- 1 can of whole tomatoes + 1 can of water
- 2-3 tomatoes, cubed
- 1 vegetable or chicken stock cube
- 1 tsp sugar
- 1-2 bayleaves
- 2 cans of chickpeas (± 400 g per can), drained
- Pepper & Salt to taste
- To serve
- 50 - 100 g Fresh Feta cheese, crumbled
- Slices of cucumber
- Fresh parsley, roughly chopped
- Fresh crusty bread
Instructions
Heat a drop of olive oil in a heavy bases sauce pan and add the chorizo.
Fry until just starting to go crispy, ± 3 minutes, remove a few for toppings when serving.
To the rest of the chorizo add the onion and sauté for ± 2 minutes until translucent and fragrant.
Add the garlic, 1 tsp thyme and 1 tbsp paprika powder and sauté for ± 1 minutes.
Add 1 tbsp of tomato paste and sauté for ± 2 minutes.
Add the chopped yellow and red peppers and sauté for ± 3 minutes. (see notes)
Add the tomatoes & a can of water and bring to a simmer.
Add 1 stock cube, a teaspoon of sugar and a bayleaf, simmer for 20 minutes.
Taste and season with pepper and salt.
Add drained chickpeas, stew for another 10 minutes.
Serve topped with fresh parsley, feta cheese, cucumber, crispy chorizo and fresh crusty bread to soak up the juices. Enjoy!
Notes
For additional depth of flavour you can also roast the sliced peppers (drizzled with olive oil, pepper and salt) for 20-25 minutes at 220°C until caramelising and slightly charred and then add them too the sauce the last 5 minutes.
