Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo Recipe

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits and is versatile.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without extra cost.

bay leaves

💰Cheaper: dried thyme

Dried thyme provides a similar aromatic profile.

Heat a large deep fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

Roughly chop 1 small onion and 4 cloves of garlic, keeping the garlic in big chunks.

Cut 8 ounces of Spanish chorizo into half-inch pieces.

Add the chopped onion and garlic to the pan, mixing continuously until the onions become translucent, about 2 minutes.

Add the chorizo pieces to the pan and sauté for 3-4 minutes until lightly sautéed.

Stir in 1 teaspoon of sweet smoked Spanish paprika and mix quickly to avoid bitterness.

Add 1/2 cup of tomato sauce to the pan and mix everything together.

Cut 1 large peeled potato into small half-inch thick pieces.

Rinse 2 1/2 cups of cooked chickpeas under cold running water and drain them.

After simmering the tomato sauce for about 4 minutes, add the potato pieces, season with sea salt and black pepper, and mix gently.

Add the drained chickpeas and 3 cups of vegetable broth to the pan along with 1 bay leaf.

Turn the heat to high and bring the broth to a boil, then cover the pan with a lid and reduce the heat to low medium.

Simmer with the lid on for about 20 minutes, checking the potatoes for doneness with a toothpick.

Remove the lid and check if the potatoes are cooked through; if not, cover and cook for a few more minutes.

Remove the bay leaf from the pan and take the pan off the heat.

Transfer some of the stew into a shallow bowl and sprinkle with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary