Ingredients with Measurements:
- 1 lb. Chorizo de Bilbao, sliced
- 2 cans (15 oz. each) chickpeas, drained and rinsed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 can (14.5 oz.) diced tomatoes
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. olive oil
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add sliced Chorizo de Bilbao and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add chopped onion to the pot and cook until softened, about 5 minutes.
4. Add minced garlic and cook for another minute.
5. Add smoked paprika, cumin, salt, and black pepper to the pot and stir to combine.
6. Add drained and rinsed chickpeas, diced tomatoes, and chicken broth to the pot. Stir to combine.
7. Bring the mixture to a boil, then reduce heat to low and let simmer for 20-25 minutes.
8. Add the cooked Chorizo de Bilbao back to the pot and stir to combine.
9. Let the stew simmer for another 5-10 minutes to allow the flavors to meld together.
10. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium heat for cooking Chorizo de Bilbao and onion
- Low heat for simmering the stew
Serving size:
- 6 servings
Nutritional information:
- Calories: 425
- Fat: 25g
- Carbohydrates: 28g
- Protein: 22g
- Fiber: 8g
Substitutions for ingredients:
- Spanish chorizo can be substituted for Chorizo de Bilbao
- Vegetable broth can be substituted for chicken broth
- Diced fire-roasted tomatoes can be substituted for diced tomatoes
Variations:
- Add chopped carrots and celery for extra vegetables
- Use white beans instead of chickpeas for a different texture
- Add a splash of red wine for extra depth of flavor
Tips and tricks:
- Make sure to brown the Chorizo de Bilbao well for maximum flavor
- Let the stew simmer for at least 20 minutes to allow the flavors to meld together
- Serve with crusty bread for dipping
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh parsley on top
Garnishes:
- Chopped fresh parsley
Pairings:
- Crusty bread
- Green salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out
- If the stew is too thin, let it simmer for a few more minutes to thicken up
Food safety advice:
- Make sure to cook the Chorizo de Bilbao to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Chorizo de Bilbao is a type of Spanish sausage that originated in the Basque region of Spain
Flavor profiles:
- Smoky, spicy, savory
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
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Region: Spanish