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Spicy Chickpea & Chorizo Stew

Ready in less than 30 minutes, this hearty stew combines crispy chorizo, silky sweet leeks, and plump chickpeas for a warming winter meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Spanish
Servings 4

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 x 225g chorizo ring sliced
  • 2 leeks sliced
  • 2 garlic cloves sliced
  • 1/2 tsp smoked paprika
  • 1 tbsp tomato paste
  • 4 medium potatoes peeled and diced into 1cm cubes
  • 800 ml chicken stock
  • 1 bay leaf
  • 1 x 700g jar chickpeas
  • 10 g dill roughly chopped
  • 10 g parsley roughly chopped

Instructions
 

  • Set a medium pot over a low heat and drizzle in the olive oil.
  • Add the chorizo and gently fry until lightly golden.
  • Scoop out the chorizo and set aside, leaving the smoky, flavoured oil.
  • Add the leeks and garlic to the pot along with a good pinch of salt. Cook on a medium-low heat for 4-5 minutes, stirring occasionally, until the leeks begin to break down and turn translucent.
  • Add the smoked paprika and tomato puree, letting them cook for a minute or two and stirring every so often to prevent them catching on the base of the pan.
  • Tip in the diced potatoes and stock. Bring to a simmer and cook for 5-10 minutes, until the potatoes are tender. Return the chorizo to the pot along with the chickpeas and their liquid.
  • Warm everything through then finish with lots of lemon zest, juice and plenty of chopped herbs.
  • Ladle into bowls, top with more herbs and a generous drizzle of extra virgin olive oil.