Chickpea Chorizo Bowl (Printable Version)
A rich and warming dish of chorizo, chickpeas, and spiced tomatoes.
# Ingredients:
01 -
1 cup chicken stock (or vegetable stock if preferred)
02 -
2 teaspoons smoked paprika powder
03 -
14 ounces canned chickpeas, rinsed and drained
04 -
4 garlic cloves, finely chopped
05 -
1 jalapeño, diced and seeds removed
06 -
2 tablespoons chili powder seasoning
07 -
1 small onion, diced finely
08 -
14 ounces canned crushed tomatoes
09 -
1 large bay leaf
10 -
1/4 teaspoon black pepper or as needed
11 -
1 tablespoon dried oregano leaves
12 -
1/4 teaspoon salt or adjust to taste
13 -
1 tablespoon olive oil for cooking
14 -
2 cups chorizo sausage, sliced thin
# Steps:
01 -
Heat up a splash of olive oil in a small pot or skillet over medium-high. Toss in the chorizo slices and stir. Let them cook for 5-6 minutes, getting a nice, golden brown color.
02 -
Lower the heat. Stir in the onion, garlic, jalapeño, oregano, smoked paprika, chili powder, and bay leaf. Cook while stirring for about 2-3 minutes or until the onion softens.
03 -
Pour in the crushed tomatoes, chickpeas, chicken broth, salt, and pepper. Combine everything thoroughly by giving it a good stir.
04 -
Turn the heat down to medium-low and let it bubble gently for 12-15 minutes. Stir occasionally so the bottom doesn’t stick, and let the sauce thicken up nicely.
05 -
Take out the bay leaf before serving. Dish it up and enjoy!
# Notes:
01 -
If you can’t find smoked chorizo, fresh chorizo works too. Just take off the skin and crumble it before cooking. For a vegan alternative, swap with plant-based sausage.