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Chickpea Chorizo Stew

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
560 min
SERVINGS
6 servings
Dinner Spanish
Chickpea Chorizo Stew
Ingredients
  • 1/2 pound dry garbanzo beans
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 tablespoon canola oil
  • 4 red potatoes, cut into 1/2-inch cubes
  • 9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
  • 1 yellow onion, cut into large chunks
  • 8 cloves garlic, or more to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon salt, or more to taste
  • 1/4 cup dry sherry, or more to taste
Instructions
1
Fill a large container with beans and cover them with sufficient cool water, ensuring the beans are completely submerged. Allow the beans to soak for 8 hours or overnight in the refrigerator.
2
Position an oven rack about 6 inches away from the heat source and preheat the broiler to its highest temperature. Line a baking sheet with aluminum foil.
3
Cut bell peppers in half lengthwise, removing and discarding the stems, seeds, and ribs. Arrange the pepper halves cut-side down on the prepared baking sheet.
4
Place the peppers under the preheated broiler and roast until they are charred and blistered, taking about 5 to 8 minutes. Transfer the peppers to a bowl, cover it tightly with plastic wrap, and let them steam for about 20 minutes. Remove the skins and slice the peppers.
5
Heat oil in a large pot over medium heat, then cook sliced potatoes until they are browned and crispy, taking about 10 minutes. Add chorizo to the pot and continue cooking until it is hot, taking about 3 to 5 minutes.
6
Add sliced peppers, onion, garlic, paprika, and salt to the pot. Cook, stirring occasionally, until the onion is softened, taking about 10 minutes.
7
Stir in cooked beans, then add a splash of sherry and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and simmer until the beans are tender, taking about 10 to 15 minutes.