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NAVARRICO CHICKPEA, TOMATO & CHORIZO STEW

A great weeknight recipe that is quick and easy to whip up, yet is packed full of flavour. A staple recipe made with fantastic quality staple ingredients.
READY IN

40 mins

COOKING TIME

35 mins

PREP TIME

5 mins

SERVES

2 people

ingredients

  • Brindisa Arbequina Olive Oil
IN STOCK
  • Brindisa Mini Cooking Chorizo (200g)
IN STOCK
  • 1 jar of Navarrico Chickpeas
IN STOCK
  • 1-3 tsps of Santo Domingo Smoked Paprika
  • 1 jar of Navarrico Tomato Frito
IN STOCK
  • Salt and Pepper
IN STOCK
  • A big dollop of yogurt to garnish
  • Handful of chopper coriander
  • One red pepper, chopped

Method

1. Heat 3 tablespoons of olive oil in a medium skillet pan over a medium heat. Chop the onion finely and add to the pan with the chorizo.
2. Stir often until the onion has softened and the chorizo fat has rendered from the sausage. Cook for around 5-8 minutes.
3. Add a jar of chickpeas and one chopped red pepper and cook for a further 5 minutes. 
4. Stir in a teaspoon of paprika, depending on how much kick you'd like, add another teaspoon. 
5. Cook for another 2 minutes, stirring constantly.
6. Add the jar of tomato frito and add hot water to the jar to swish out any extra tomato-ness! Add that to the pan too.
7. Adjust the heat down to a simmer and cook for another 10-15 minutes, stirring at regular intervals. 
8. Taste, season and add a little more water if needed.

    Serve with a dollop of natural yogurt, some chopped parsley, a dusting of paprika and a drizzle of olive oil. 

    This recipe is perfect served with crusty bread, homemade flatbreads or pita for dipping.

    ingredients

    • Brindisa Arbequina Olive Oil
    IN STOCK
    • Brindisa Mini Cooking Chorizo (200g)
    IN STOCK
    • 1 jar of Navarrico Chickpeas
    IN STOCK
    • 1-3 tsps of Santo Domingo Smoked Paprika
    • 1 jar of Navarrico Tomato Frito
    IN STOCK
    • Salt and Pepper
    IN STOCK
    • A big dollop of yogurt to garnish
    • Handful of chopper coriander
    • One red pepper, chopped
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