Chickpea and chorizo stew is a quick and easy one-pot dish that tastes similar to Hungarian leczo, but with added spice and aroma from cumin and smoked paprika. This recipe calls for basic ingredients such as fresh pepper, red onion, tomato, chickpeas, and spicy chorizo. It's a simple yet delicious meal that will surely satisfy your taste buds!
Chickpea and chorizo stew is a filling dish that's packed with protein, making it an excellent option for lunch or dinner, especially if you're looking for something to take to work. Despite its simplicity, this dish is incredibly delicious and can taste even better the next day.
If you prefer a vegetarian version, you can simply skip the chorizo sausage and add more peppers, onions, and tomatoes instead. The stew will still be flavourful and satisfying without the addition of meat.
I typically serve this stew with fresh bread or croutons, depending on what I have on hand.
Chickpea stew - ingredients
- The chickpea stew recipe calls for cooked chickpeas, which can be either pre-soaked and cooked or drained tinned/jarred chickpeas.
- I prefer using the spicy version of chorizo sausage as it pairs well with the dish. If only mild sausage is available, I recommend adding an extra half teaspoon of hot paprika for some extra kick.
- Tomato paste can be replaced with tomato passata (approx. 250 ml). If you opt for tomato passata, there is no need to add vegetable stock. In case the stew appears too thin, simmer it for a bit longer (before adding chickpeas) to thicken it to the desired consistency.
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Chickpea and chorizo stew
Ingredients
- 150 g spicy chorizo sausage
- 300 g cooked chickpea
- 1 red pepper
- ½ yellow pepper
- ½ red onion
- 1 tomato
- 200 ml vegetable stock
- 3-4 tbsp tomato paste
- ½ tsp cumin
- ½ tsp smoked paprika
- chives to serve
- salt to taste
- black pepper to taste
Instructions
- Cut the chorizo into thin slices, deseed the peppers and chop into thin strips, finely chop the onion. Put the prepared ingredients into a large frying pan and fry over medium heat, stirring occasionally, until the vegetables are tender and the sausage is lightly browned. Sufficient fat should melt out of the sausage, so you don't need to add it anymore.
- In the meantime, finely chop the tomato, then add it along with the vegetable stock, tomato paste and spices (cumin, smoked paprika) to the fried ingredients in the pan. Simmer everything for a few minutes. Finally, add the chickpeas, season with salt and black pepper to taste.
- Serve the chickpea stew with chopped chives, bread or croutons. Enjoy your meal!
Notes
- If you are on a gluten-free diet, serve it with gluten-free bread or rice.
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