Chorizo and Chickpea Stew (Gluten-Free)
A hearty and flavorful gluten-free stew made with spicy chorizo, chickpeas, tomatoes, and smoked paprika. Perfect for a cozy snack or light meal.
Ingredients
- about 225 g Spanish Chorizo, sliced
- 1 15-oz can Chickpeas, canned, drained and rinsed
- 1 14.5-oz can Diced Tomatoes, canned
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Smoked Paprika
- 4 cups Chicken Broth (gluten-free)
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large, heavy-bottomed pot over medium heat. Add the 2 tablespoons of olive oil and let it warm for about 1 minute.
- 2Add the about 225 g of Spanish chorizo, sliced, to the pot. Cook, stirring occasionally, for 5 to 7 minutes, until the chorizo is browned and slightly crispy. You will see the fat rendering out of the chorizo.
- 3Add the 1 medium onion, chopped, and the 2 cloves garlic, minced, to the pot with the chorizo. Cook, stirring frequently, for 5 to 7 minutes, until the onion is softened and translucent. The garlic will become fragrant.
- 4Stir in the 1 teaspoon of smoked paprika, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- 5Pour in the 1 14.5-ounce can of diced tomatoes (undrained), the 1 15-ounce can of chickpeas, drained and rinsed, and the 4 cups of chicken broth. Stir everything together.
- 6Increase the heat to medium-high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes. This allows the flavors to meld together.
- 7Serve the chorizo and chickpea stew hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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