Go Back
–+ servings
Wine with food - hearty chickpea stew with chorizo, bread and Rioja on a rustic Spanish-inspired wooden table

Hearty chickpea stew with chorizo

This hearty chickpea stew with chorizo combines Spanish-inspired flavors with a hearty, feel-good character and is ideal for chilly days or cozy evenings. Spicy chorizo slices are sautéed vigorously before onions, garlic, peppers and tomatoes are added to form an aromatic base with paprika and roasted flavors. Chickpeas provide a creamy texture and long-lasting satiety, while bay leaf, smoked paprika powder and an optional dash of sherry or red wine add depth to the dish. Served with crusty bread or roasted potatoes, the result is a stew that is great to prepare and tastes almost better the next day - perfect for pairing wine with food with strong, Mediterranean notes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main course, One-pot dish, Stew
Cuisine International, Mediterranean, Spanish
Servings 2 Servings
Calories 800 kcal

Cooking utensils

  • 1 Large heavy pot or casserole with lid
  • 1 Cutting board
  • 1 Sharp chef's knife
  • 1 Wooden spoon
  • 1 Measuring cup
  • 1 Small bowl for spices

Ingredients
  

Base & Sausage

  • 200 -250 g chorizo cut into slices or half moons
  • 1 1 tbsp olive oil
  • 1 large onion diced
  • 2 Garlic cloves finely chopped

Vegetables & pulses

  • 1 red peppers cut into cubes
  • 1 Carrot cut into slices or cubes
  • 1 small tin of chickpeas approx. 240 g drained weight, rinsed
  • 1 small tin of chunky tomatoes approx. 400 g

Liquid & spices

  • 400 ml Vegetable or poultry stock
  • Optional: 50 ml dry sherry or red wine
  • 1 tablespoon tomato paste
  • 1 Bay leaf
  • 1 teaspoon sweet paprika powder
  • 0,5 teaspoon smoked paprika powder
  • 1 Pinch of chili flakes or hot paprika powder to taste
  • Salt and freshly ground black pepper
  • Optional: 1 tsp red wine vinegar or sherry vinegar to round off

Finish & garnish

  • 1 small handful of flat-leaf parsley roughly chopped
  • Optional: lemon zest or a squeeze of lemon juice

Preparation
 

Preparation

  • Peel and finely dice the onion and garlic.
  • Remove the seeds from the peppers, wash and cut into small cubes.
  • Peel the carrot and cut into slices or small cubes.
  • Cut the chorizo into slices or half moons.

Fry the chorizo and vegetables

  • Heat the olive oil in a large pan over a medium-high heat.
  • Add the chorizo slices and fry for a few minutes until the fat has rendered and the sausage is lightly browned.
  • Add the onions and fry in the chorizo fat until translucent.
  • Add the garlic and paprika and sauté briefly.

Build a foundation

  • Stir in the tomato purée and fry briefly until it darkens slightly.
  • Optionally, deglaze with sherry or red wine and reduce slightly.
  • Add the chopped tomatoes, carrots and stock and stir well.
  • Stir in the bay leaf, paprika powder, smoked paprika powder and chili flakes.

Stew a stew

  • Bring the stew to the boil once, then reduce the heat.
  • Simmer over a gentle heat with the lid half on for about 20 minutes until the vegetables are soft and the flavors have combined.
  • Add the chickpeas, stir in well and simmer for a further 5-10 minutes.
  • Season to taste with salt, pepper and optionally a little vinegar.

Sideboards

  • Remove the bay leaf.
  • Pour the stew into preheated bowls or deep plates.
  • Garnish with chopped parsley and optionally some lemon zest or a squeeze of lemon juice.
  • Serve immediately and enjoy with crusty bread or side dishes of your choice.

Recommended side dishes

  • Crispy white bread or rustic country bread
  • Roasted potato wedges from the oven
  • A simple green salad with olive oil and sherry vinegar

Nutritional values per portion

Calories: 800kcalCarbohydrates: 50gProtein: 35gFat: 50g
Keyword Chickpea stew, Chorizo, hearty winter dish, Mediterranean cuisine, One-Pot, Soulfood, Rioja, Spanish stew, Tempranillo, Wine with food
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat