Description
A hearty and flavorful Chorizo & Chickpea Summer Stew combining smoky chorizo, sweet cherry tomatoes, roasted red peppers, and nourishing chickpeas simmered to perfection with garlic, thyme, and smoked paprika. This one-pan stovetop dish offers a comforting Mediterranean-inspired meal perfect for a light yet satisfying dinner, served best with crusty bread.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 2 thyme sprigs
- 1 tbsp smoked paprika
- 200g chorizo ring, sliced into thin coins
- 1 tbsp sherry vinegar
- 600g cherry tomatoes, halved
- 450g jar roasted red peppers, drained and cut into large strips
- 100g spinach
- 2 x 400g cans chickpeas, drained
To Serve
- Drizzle of extra virgin olive oil
- Crusty bread
Instructions
- Heat and Infuse: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the crushed garlic cloves, thyme sprigs, and 1 tablespoon of smoked paprika. Stir the mixture for a few minutes to release the flavors and aromas.
- Cook the Chorizo: Add the sliced chorizo coins to the pan and stir for another 2 minutes until the chorizo releases its oil and becomes fragrant.
- Deglaze with Vinegar: Pour in 1 tablespoon of sherry vinegar and allow it to bubble for about a minute, deglazing the pan and adding a tangy depth to the stew.
- Add Vegetables and Chickpeas: Stir in the halved cherry tomatoes, drained and sliced roasted red peppers, fresh spinach, and drained chickpeas. Pour 100 ml of water and season with a pinch of salt and pepper.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for approximately 15 minutes, or until the tomatoes soften and the sauce thickens.
- Adjust and Serve: Taste and adjust seasoning as necessary. Finish with a drizzle of extra virgin olive oil. Serve the stew hot with crusty bread on the side for dipping.
Notes
- Use good quality smoked paprika for a more authentic smoky flavor.
- To make this dish gluten-free, ensure the crusty bread served on the side is gluten-free or omit it.
- You can substitute spinach with kale or Swiss chard if preferred.
- For a spicier variation, consider adding a pinch of chili flakes when cooking the chorizo.
- This stew can be refrigerated for up to 3 days and tastes even better reheated as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: chorizo stew, chickpea stew, summer stew, Mediterranean recipes, one-pan meals, healthy stew, tomato and chickpea stew
