This chickpea chorizo stew is an expansion on a popular Spanish tapas recipe made with potatoes, onion, garlic, and roasted peppers.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
411 Calories
Recipe Instructions
Step 1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Step 2
Place beans into a large container; add enough cool water to cover by several inches. Soak beans for 8 hours to overnight. Drain and rinse before using.
Step 3
Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.
Step 4
Roast peppers under the preheated broiler until blackened and blistered, 5 to 8 minutes; transfer to a bowl, seal tightly with plastic wrap, and let steam until skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
Step 5
Heat oil in a large pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes. Add chorizo and continue to cook until hot, 3 to 5 minutes. Stir in sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until onion is softened, about 10 minutes.
Step 6
Stir in beans, then pour in sherry and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until beans are tender, 10 to 15 minutes.
Ingredients
1 teaspoon paprika
1 green bell pepper
1 tablespoon canola oil
1 red bell pepper
1 yellow onion, cut into large chunks
4 red potatoes, cut into 1/2-inch cubes
9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
