Argentine Chorizo and Chickpea Stew (GF)

Instructions

1. 1Prepare your ingredients: slice the about 450 g Chorizo sausage into 1.27 cm rounds. Dice the 1 medium Onion. Mince the 3 cloves Garlic.
2. 2Heat 2 tbsp Olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 150°C.
3. 3Add the about 450 g Chorizo sausage to the pot and cook for 5-7 minutes, stirring occasionally, until it is browned and slightly crispy. Remove the chorizo from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.
4. 4Add the diced 1 medium Onion to the pot and cook for 5-7 minutes, stirring often, until softened and translucent. Add the minced 3 cloves Garlic and cook for 1 minute more until fragrant, stirring constantly.
5. 5Stir in the 1 tsp Smoked paprika, 0.5 tsp Oregano, and 0.25 tsp Cumin. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
6. 6Add the 1 14.5 oz can Diced tomatoes (undrained), the 1 15 oz can Chickpeas (drained and rinsed), and the 2 cups Chicken broth to the pot. Stir everything together, scraping up any browned bits from the bottom of the pot.
7. 7Return the cooked chorizo to the pot. Bring the stew to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally. The stew is ready when the flavors have melded and the sauce has thickened slightly.
8. 8Stir in the 0.5 tsp Salt and 0.25 tsp Black pepper. Taste and add more salt and pepper if needed. Serve the stew hot.