Sunday, April 17, 2016

Spanish Chorizo, Chickpea & Potato Stew

I visited a Spanish market in Williamsburg this weekend and picked up some real chorizo (also got some good olive oil, smoked paprika and some Tempranillo wine). Decided to make this when I got home. I added some asparagus and zucchini - probably not very Spanish, but they needed to be used. You could certainly add whatever veggies you like - spinach or other leafy greens would be good. Serve with some good bread for dippin'!


- Halve and peel an onion, and cut into slices. In a large pot, saute onion in olive oil until soft.
- Slice some chorizo and add to the onions. Cook for a couple of minutes, then add some minced garlic.
- Add a good amount of smoked paprika and some cumin. Stir and cook for about a minute. Optional: add about half a cup of red wine and cook for another minute.
- Cube 3 medium potatoes and add to pot along with a can of diced tomatoes. Add one can of water which should just about cover everything; cover and simmer for about 20 minutes.
- Add 1 can of chickpeas (drained & rinsed) and any additional vegetables. Cover & simmer for about 10 minutes, until everything is cooked. Add a splash of lemon juice, some freshly ground pepper, and taste for salt.