Health & Lifestyle: Spanish Chorizo and Chickpeas Stew

Health & Lifestyle: Spanish Chorizo and Chickpeas Stew

What do you do when you haven’t gone to the markets to stock up on your poultry or meat?  You scrounge around your freezer to see what else is there, because let’s face it, takeaway in winter is just not that appealing when all you’re after is something warm, cosy and hearty yet healthy.  This was what happened two weeks ago and it led me to thankfully finding some chorizos in my fridge.  Phew!  We were saved!  There was meat!  Next thing on the agenda was to actually find a recipe that would be substantial for the family.  Cue Jamie Oliver and his Scrumptious Spanish Chorizo and Chickpeas Soup, only I decided to base the idea around his soup and turned mine more into a stew, with a few other added ingredients.  Jamie had spinach and ham in his soup, and had more tomatoes, while I decided to add some capsicum and potatoes and used less tomatoes.  He also stewed his soup a lot longer but I thought the chorizo coupled with the smoked paprika that I added gave the stew an extra kick.

Here’s my version of the Spanish Chorizo and Chickpeas Stew.

Spanish Chorizo and Chickpeas Stew

chorizo and chick peas stew

Spanish Chorizo and Chickpeas Stew
Author: 
Recipe type: Main
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Oil for sauteeing.
  • 4 x Chorizo sausages
  • 2 cloves garlic finely chopped
  • 4 sticks of celery chopped
  • 2 potatoes chopped
  • 1 red capsicum chopped
  • 2 fresh tomatoes chopped
  • 1 can of chickpeas
  • Chicken stock (4 - 5 cups)
  • Himalayan salt
  • Black pepper
  • Smoked paprika
  • 2 hard boiled eggs chopped
Instructions
  1. Heat the oil in a pot then add the chopped chorizo sausages, garlic, celery, potatoes and capsicum.
  2. Cook slowly for a few minutes, then cover for say 5-10 minutes.
  3. Next add the tomatoes, chickpeas and season with some smoked paprika.
  4. Stir the ingredients around for a little while.
  5. Then add the stock, bring it to a boil and simmer for another 30 minutes or so.
  6. Once the stew is ready, add some salt and pepper to taste and then simply serve in a bowl with some crusty bread and sprinkle the chopped hard boiled egg over the top for some extra kick!
Nutrition Information
Serving size: 4
eggs in chorizo chick peas stew

As usual, this was a hit with the family and they even had seconds!  Or they could just be really hungry.  Seriously though?  This stew is so full of flavour thanks to the chorizo, red capsicum and smoked paprika I added into the stew.  The egg does give the stew a more hearty feel, but really, there’s no need to grate the eggs, just chop them up.

 

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A mum of 3 who loves writing, sharing tips, tricks and discoveries that covers styling, fashion, beauty, lifestyle, health and so much more!

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Who is Norlin?

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She's a mum of 3 who loves writing, sharing tips, tricks and discoveries that covers styling, fashion, beauty, lifestyle, health and so much more!  Find out more about Norlin here!

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