Spicy chorizo and chickpea stew

by Sarah Steimer

Because the chorizo itself is fairly spicy and salty, make sure not to add much (if any) additional salt. You could also use less than a pound of the meat if you'd rather have more vegetables or beans.

• 1 pound ground chorizo – OR – 1 pound chorizo sausages, cases removed
• olive oil
• 1 large carrot, sliced in half and cut into half-moons
• 1/2 large onion
• 1 clove garlic
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 2 cups water
• dried oregano
• bay leaf

Cook the chorizo in a sauté pan until fully cooked. The meat may appear a little pink, but that’s likely from the chorizo seasoning. Drain the fat/oil from the pan.

In a dutch oven or sturdy pot, heat a few teaspoons of olive oil. Once hot, add the carrots, onion and garlic. Sauté for about 5 minutes or until the onions are translucent. Add the chorizo, chickpeas, tomatoes and oregano, stirring to incorporate. Add the 2 cups of water and stir, adding the bay leaf to the water (keep it where you can see it).

Bring the stew to a boil. Reduce to a simmer and cover for 30 minutes.

Before serving, remove the bay leaf from the soup.

Makes 6 servings.

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