Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cups cooked chickpeas
- 1/2 cup sobrasada, crumbled
- 1 can diced tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add red bell pepper, smoked paprika, ground cumin, and cayenne pepper. Stir well and cook for another 5 minutes.
3. Add cooked chickpeas, sobrasada, diced tomatoes, and vegetable broth. Stir well and bring to a boil.
4. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the stew has thickened and the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 16g
Substitutions for ingredients:
- You can use any type of sausage instead of sobrasada.
- You can use canned or dried chickpeas.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add chopped kale or spinach for extra nutrition.
- Add diced potatoes for a heartier stew.
- Use different types of beans instead of chickpeas.
Tips and tricks:
- Make sure to crumble the sobrasada before adding it to the stew.
- If using dried chickpeas, soak them overnight before cooking.
- Adjust the amount of cayenne pepper to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream or Greek yogurt on top.
Garnishes:
- Fresh parsley, chopped
- Sour cream or Greek yogurt
Pairings:
- Crusty bread or garlic bread
- Green salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, simmer uncovered for a few more minutes to thicken it.
Food safety advice:
- Make sure to cook the stew to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
- Sobrasada is a type of cured sausage from the Balearic Islands in Spain.
Flavor profiles:
- Smoky, spicy, savory
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Spanish