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Spanish Chorizo and Chickpea Stew

Spanish Chorizo and Chickpea Stew recipe, brought to you by MiNDFOOD.

Spanish Chorizo and Chickpea Stew

Like other legumes chickpeas, also known as garbanzo beans, are a great source of fibre. Coupled with spicy chorizo they add a lovely smooth texture to this chunky stew.

Serves 4

1 tbsp olive oil

200g piece speck, diced

3 chorizo sausages, sliced

1 brown onion, chopped

1 red capsicum, deseeded and chopped

3 garlic cloves, crushed

1½ tsp smoky paprika

1 tsp ground cumin

2 tbsp oregano leaves, roughly chopped (or 2 tsp dried oregano)

500g waxy potatoes, peeled and cut into 2cm cubes

2 x 400g cans diced tomatoes

400g can chickpeas, drained and rinsed

salt and freshly ground pepper, to season

fresh oregano leaves (extra, optional), to serve

crusty bread, to serve

1 Heat oil in a large, deep non-stick frying pan over medium heat. Add speck and cook, stirring often, for 4 minutes or until golden. Transfer to a plate. Add sausage to pan and cook, stirring often, for 
5 minutes or until golden. Transfer to plate with speck.

2 Add onion and capsicum to pan 
and cook for 3–4 minutes or until soft. 
Add garlic, paprika, cumin and oregano. 
Cook for 1 minute. Add potato, tomato and ½ cup water to pan. Bring to the boil and simmer until potato is tender. Return speck and sausage to pan with chickpeas. Cook for 5 minutes or until liquid has thickened. Season with salt and pepper.

3 Sprinkle with oregano leaves (extra, optional) and serve with crusty bread.

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