Chickpea stew with chorizo recipe

Chickpea stew with chorizo is one of those traditional dishes that our grandmothers used to prepare and that are so popular in winter. It is a complete, nutritious and above all very tasty recipe due to the ingredients that make it up. As we say, it helps us warm up because it is usually served very hot and allows us to regain strength. Likewise, chickpeas are rich in protein, starch and fiber, so it is highly recommended to include this legume in our diet. Chorizo, meanwhile, also contains protein, calcium, potassium and iron, among other nutrients. However, it should be noted that it is not a light dish or suitable for losing weight because this sausage contains a high percentage of calories. However, from time to time we can give ourselves this little whim, don’t you think?

This recipe can be made in two ways: in a quick pot or in a conventional pot. Another cook over low heat which will take a couple of hours. If we prepare it in a pressure cooker in 30-40 minutes it will be ready, while if we use a common pot we will have to cook it over low heat for 2 hours. You can also speed up the process by adding the cooked chickpeas (from the pot). If you want to enjoy this comforting spoon dish, keep reading ,how to make chickpea stew with chorizo.

Ingredients to make Chickpea stew with chorizo:

300 grams of chickpeas

2 pieces of sausage
1 onion
1 small green bell pepper

2 cloves of garlic
2 tablespoons of crushed tomato
1 dessert spoon of sweet paprika

1 splash of oil
1 pinch of salt
3 potatoes

How to make Chickpea stew with chorizo:

Put the chickpeas to soak the night before and leave them like that for about 12 hours. You can also make this recipe for chickpeas with chorizo casserole using canned chickpeas.
When preparing the stew, peel and chop the onion, the pepper and the garlic cloves.
Heat a pot with a little oil over medium heat. Add the onion and pepper and fry both ingredients for a few minutes. When you notice that they are poached, add the minced garlic and continue cooking, but making sure that nothing burns.

Before the garlic burns, add the crushed tomato, stir and let it cook for a few minutes. Add the teaspoon of sweet paprika and mix again.
Add the drained chickpeas and fry them with the soffit so that they take on flavor. Add the pieces of chorizo mix and pour cold water until the chickpeas are completely covered and exceed them by a couple of fingers. Add salt to taste and close the pot if you use an express pot. When the valve rises and steam begins to come out, count about 45 minutes. If you make the chickpea stew with chorizo in a traditional casserole, you should cook it for 2 hours over low heat. You may need a little more time and even more water.
While the chickpeas are cooking, peel the potatoes. When the chickpeas are ready, add the chopped potatoes and let them cook until they are soft. Salt taste and rectify if necessary. You can also add other ingredients such as spinach, black pudding or pork ribs. What do you think of this recipe for jarred chickpeas with chorizo and potatoes?

Tip: if you want a chickpea soup with chorizo, add more water.
If the broth is a little thin, it can be thickened by removing some potatoes and chickpeas to crush them and put them back in the pot. When it’s to your liking, serve it right away. Enjoy this delicious recipe for chickpea stew with chorizo and potatoes and tell us what you think of it.

With what to accompany the chickpea stew with chorizo

We recommend serving the chickpea stew with chorizo accompanied by loaf bread or any other you like. Also, you can prepare some boiled white rice or a salad to serve as a starter.