Description
This vibrant Chorizo & Chickpea Summer Stew combines spicy chorizo with hearty chickpeas and fresh vegetables simmered in a rich, smoky tomato sauce. Enhanced with smoked paprika and sherry vinegar, it’s a comforting yet light dish perfect for warm evenings, served best with crusty bread to soak up the flavorful sauce.
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
- 100ml water
- Pinch of seasoning (salt and pepper)
To Serve
- Drizzle of extra virgin olive oil
- Crusty bread
Instructions
- Heat the oil and aromatics: In a large frying pan over medium heat, warm 1 tablespoon of olive oil. Add crushed garlic, thyme sprigs, and 1 tablespoon of smoked paprika. Stir together and cook for a few minutes until fragrant, allowing the spices and garlic to infuse the oil.
- Cook the chorizo: Add the thinly sliced chorizo coins to the pan. Stir for a couple of minutes until the chorizo releases its flavorful oils and begins to brown slightly.
- Add sherry vinegar: Splash in 1 tablespoon of sherry vinegar and let it bubble for about a minute to deglaze the pan and add a subtle tangy depth to the dish.
- Combine vegetables and chickpeas: Stir in the halved cherry tomatoes, drained and sliced roasted red peppers, spinach, and drained chickpeas. Pour in 100ml of water and add a pinch of seasoning (salt and pepper). Mix well to distribute all ingredients evenly.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for about 15 minutes, until the tomatoes have softened and the sauce has thickened to a rich consistency.
- Finish and serve: Taste and adjust the seasoning if needed. Remove the thyme sprigs, then drizzle a little extra virgin olive oil over the stew. Serve hot with crusty bread on the side for dipping.
Notes
- Use good quality smoked paprika for the best smoky flavor.
- If you prefer a spicier stew, consider adding a pinch of chili flakes when cooking the garlic.
- This stew can be made ahead and reheated; the flavors develop even more the next day.
- Ensure to drain the chickpeas well to avoid excess liquid that could thin the stew.
- For a vegetarian version, substitute chorizo with smoked paprika and sautéed mushrooms or smoked tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Spanish
Keywords: chorizo stew, chickpea stew, summer stew, Spanish chorizo recipe, smoky tomato stew, easy one-pan meal
