Recipe video above. This is a great, hearty, full flavoured Spanish-inspired stew that's quick to make. Chorizo is the shortcut here, adds a ton of flavour into the sauce!Serve this as a chunky soup with crusty bread for mopping, flatbreads for dunking, or like stew over a bed of couscous, small pasta (like orzo/risoni, orecchiette), mashed potato or cauliflower puree. For an extra hit of protein, top with a fried egg. YUM!Serves 2 hearty appetites, or 3 normal appetites.
Sauté chorizo - Heat olive oil in a large saucepan or small pot over medium high heat. Add chorizo and cook for 3 minutes or until golden.
Sauté aromatics - Add garlic, thyme, paprika and bay leaf, then stir for 1 minute.
Add everything else - Add tomato, chickpeas, chicken stock, salt and pepper. Stir, bring to a simmer then lower the heat down to medium low so it is simmering very gently.
Cook for 15 minutes (no lid), stirring regularly to ensure the base does not catch, until the sauce has reduced and thickened.
Serve - Discard bay leaf and serve. I love this with hot crusty bread (slathered with butter!).
Notes
1. Chorizo are Spanish cured sausages readily found in everyday grocery stores, deli or fridge section. Packs a load of flavour, very good bang for your buck. Usually around 125g/4oz each so you'll need 2. Dish will work fine if you are slightly over or under.Alternatives - Other smoked sausages will work a treat here. You just want something with loads of flavour as it's used to add flavour into the sauce.2. Leftovers will keep for 3 to 4 days in the fridge, or 3 months in the freezer.3. Nutrition assumes 3 servings.