Craving a flavor explosion in a bowl? Get ready to unlock the secrets of my Chorizo Chickpea Stew, where smoky chorizo meets hearty chickpeas in a symphony of savory goodness.
But that's not all—I'm about to reveal a game-changing step that will elevate your stew game forever!
Ingredients
For the stock, you're gonna need 3 cups of salt-reduced chicken broth or stock, plus 2 tablespoons of tomato paste, and 2 cups of tomato passata—if you can't find passata, don't sweat it; pureed canned tomatoes work too, or even tomato paste mixed with crushed tomatoes and a splash of water!
Okay, time for the risotto essentials. We're talking ½ tablespoon of olive oil—just enough to make things sizzle. Then, 350g (12oz) of chorizo, part sliced, the rest chopped. Yeah, I know, seems weird but trust me! Chop one onion—any kind works—and like, 2 cloves of minced garlic. This recipe also features the distinct taste of Spanish chorizo.
Next up: 1 ½ cups of arborio rice, uncooked. Don't use regular rice; arborio is *the* risotto rice. Finally, half a cup of white wine! Don't have any? No worries, just sub it with chicken broth or water.
Instructions
Now that we've got all our ingredients prepped and ready to roll, let's get cooking! Begin by whisking together the stock ingredients in a small saucepan over medium-low heat. Keep this warm; cold stock is a risotto no-no.
Next, heat the oil in a pot or large skillet. Add chorizo, cooking until golden-brown deliciousness and pull it out into a bowl. Leave that heavenly red oil in the skillet.
Turn the heat down to medium, and cook the onion and garlic for about five minutes, until they soften. I like my onions translucent–you should too!
Add the rice and stir, coating it in that glorious oil. Don't be shy; make sure it's all glistening. Achieving a creamy texture is a hallmark of well-made risotto, even in variations like this stew. Now, pour in the wine, crank up the heat, and simmer until most of it has evaporated. It smells divine!
Recipe Notes
Because there are a few important things I should tell you, let's explore into some recipe notes. Tomato passata is the secret ingredient here–it's pureed tomatoes, and you'll find it in the pasta aisle. Don't have it? No biggie! Sub with tomato paste, crushed tomato and a splash of water.
Arborio rice is key for risotto; you can't skip it!
Prep your kale properly. Remember, we don't want that stalk!
- Warm stock is a must!
- Don't skip the arborio rice!
- Adjust the liquid as needed.
- Eat it fresh!
- Use raw chorizo!
Risotto doesn't keep so well, it soaks up all the liquid and gets firm. But don't toss those leftovers! Fry it up and turn them into fritters for another meal!
Nutrition Information
Let's talk about what's inside this amazing dish! Each serving—around 397 grams—packs about 668 calories, which is 33% of your daily intake. Don't worry; it's not all bad!
Think about all the good stuff: protein from the chickpeas and chorizo, plus vitamins from the kale. Yep, even a little bit of that stuffy kale!
I know, counting every calorie isn't *everyone's* jam, but this gives you a snapshot. Maybe you're tracking macros or just curious—you've got a basic idea.
Short Recipe Version
Prep Time: 15 mins
Cook Time: 45 mins
Servings: 6
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 6 oz chorizo, sliced
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 (15 oz) can chickpeas, rinsed and drained
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, garlic, and bell pepper and cook until softened, about 5 minutes.
- Add chorizo, smoked paprika, and oregano and cook for another 5 minutes, stirring occasionally.
- Stir in diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in chickpeas and simmer for another 10 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Nutrition (per serving, estimated):
- Calories: 350
- Protein: 20g
- Fat: 20g
- Carbohydrates: 25g