This 30-Minute Spanish Chorizo Stew is Amazing

By
Jane B
-

Spanish food is as good as it looks! The chorizo stew is warm and ideal for cold autumn days.

Ingredients:

  • 150 g chorizo sausage, diced
  • 1 1/2 teaspoons paprika
  • 3 tablespoons extra virgin olive oil
  • 2 bay leaves
  • 1 teaspoon of sea salt
  • 3 cloves minced garlic
  • 6 tablespoons red wine
  • 2 400-g cans chickpeas, drained
  • 1 small red and green pepper, without seeds and chopped
  • 1/2 teaspoon ground black pepper
  • 1 chopped medium onion
  • small chopped handful parsley
  • 1 14-oz can chopped tomatoes

Instructions:

  1. Get a saucepan and heat the olive oil at low heat. Next, add the garlic and onion.
  2. Cook them for 3 to 5 minutes. Don’t forget to mix often.
  3. When you notice that the onion is soft, include the peppers, bay leaves, and diced chorizo sausage.
  4. Cook for 5 more minutes, then pour in the chopped tomatoes, red wine, and paprika.
  5. Mix everything well together and turn up the heat.
  6. Cover the chorizo soup and let it cook for 5 to 7 minutes. When the time is up take off the lid and cook for 1 to 2 more minutes.
  7. Finally, add the chickpeas. Put on the lid once again and cook for 3 to 4 minutes. Set the heat to low.
  8. Finish off with salt and pepper to your taste. Serve it with parsley on top.