Chorizo and Chickpea Stew
A hearty stew with a difference, this chickpea and chorizo dish is packed full of flavour and makes a nice change from a traditional beef stew.
- 2 tbls extra-virgin olive oil
- 1 small onion, finely chopped
- 2 finely chopped garlic cloves
- 1 tsp paprika
- 1 tsp crushed red chili
- Freshly ground black pepper
- 1 bay leaf
- Salt to taste
- 2 roasted red peppers, peeled, seeded and chopped
- 500g Ziggys Smoked Chorizos cut into 1.5cm pieces
- 4 cups water or chicken stock
- 2 cans chickpeas, drained
- 2 cups loosely packed spinach or kale, torn or chopped into bite-size pieces
- 1/2 cup Tasmanian Cheddar Cheese, grated
- Option: pasta, cooked
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is softened, stirring frequently.
- Stir in the paprika, chili, black pepper, bay leaf and 2 teaspoons salt to coat the spices in the oil.
- Add the chorizo, red pepper and 4 cups water or chicken stock to the pot and bring to a slow simmer. Cook, partially covered for 20 minutes. Adjust the heat to medium-low if it starts to boil. Add the chick peas and heat through.
- Scoop out half the mixture and puree in a blender, before returnignn to the pot or use an immersion stick blender and blend to a thick but chunky texture right in the pot. Add about 1/2 cup more water if you prefer a thinner consistency. Taste for seasoning and add more salt and pepper to taste.
- Stir the greens into the hot stew to wilt the leaves. Serve in bowl topped with the grated cheese.
- For an even heartier meal, serve with your favourite cooked Fiamma pasta variety.