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Spanish Potato Chickpea Stew

Smoky chorizo, potato, and chickpea stew with a rich tomato broth.

Serves 4Prep 15 minCook 35 minDifficulty easyCuisine European

dairy-freeone-potmain

−Servings: 4+

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Ingredients

• 1 lbpotatoes (Yukon Gold or similar), peeled and cubed
• 1(15 oz) can chickpeas, drained and rinsed
• 4 ozchorizo sausage, casing removed and crumbled
• 1onion, diced
• 3 clovegarlic, minced
• 1red bell pepper, diced
• 1(14.5 oz) can diced tomatoes
• 2 cupchicken or vegetable broth
• 1 tspsmoked paprika
• ½ tspdried thyme
• 2 tbspolive oil
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the crumbled chorizo and cook, stirring occasionally, until it releases its fat and begins to brown, about 3-4 minutes.
3. Add the diced onion, bell pepper, and garlic. Cook, stirring frequently, until vegetables soften, about 5-7 minutes.
4. Stir in the smoked paprika, thyme, and cubed potatoes. Cook for 1 minute to toast the spices.
5. Add the diced tomatoes (with their juices), chickpeas, and broth. Bring to a simmer.
6. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
7. Season with salt and pepper to taste.
8. Simmer uncovered for an additional 5 minutes to thicken slightly if desired.
9. Garnish with fresh parsley before serving.

Notes

• For a vegetarian version, omit the chorizo and use 1 tbsp olive oil instead, adding 1/2 tsp smoked paprika for depth.
• The stew tastes even better the next day as the flavors meld together.
• Serve with crusty bread to soak up the delicious broth.
• If you prefer a thicker stew, mash some of the potatoes against the side of the pot before serving.