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CHICKPEA AND CHORIZO STEW

This satisfying and easy recipe is warming and delicious!
READY IN

35 minutes

COOKING TIME

25 minutes

PREP TIME

10 minutes

SERVES

6-8 People

ingredients

  • 200g diced panceta adobada (coated with paprika)
  • 1 x diced Alejandro “barbacoa” chorizo
IN STOCK
  • 1 medium red onion, chopped
  • 1 x 315g jar Brindisa fritada (tomato and red pepper sauce)
IN STOCK
  • 1 x jar of water (we just use a fritada jar to measure)
  • 3 large cloves garlic, crushed
  • 2 tbsp chopped oregano (ideally fresh)
  • Black pepper to taste
  • 2 jars cooked El Navarrico chickpeas – undrained as you will use the brine
  • No salt is necessary as the chickpea brine and chorizo should provide enough

METHOD

  1. Fry the diced pancetta, chorizo and red onion together until they are all beginning to brown.
  2. Add the fritada and water, stir well and bring to a gentle simmer.
  3. Now add the crushed garlic, pepper, 1½ tbsp of oregano and the El Navarrico chickpeas in their brine and stir again, bringing back to a gentle simmer.
  4. Continue to simmer for 5-10 minutes, then serve, scattering the final ½ tbsp of fresh oregano over each plate.

ingredients

  • 200g diced panceta adobada (coated with paprika)
  • 1 x diced Alejandro “barbacoa” chorizo
IN STOCK
  • 1 medium red onion, chopped
  • 1 x 315g jar Brindisa fritada (tomato and red pepper sauce)
IN STOCK
  • 1 x jar of water (we just use a fritada jar to measure)
  • 3 large cloves garlic, crushed
  • 2 tbsp chopped oregano (ideally fresh)
  • Black pepper to taste
  • 2 jars cooked El Navarrico chickpeas – undrained as you will use the brine
  • No salt is necessary as the chickpea brine and chorizo should provide enough
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