Spanish Chickpea Stew

When it’s cold and rainy outside we crave #comfortfoods and this Spanish Chickpea Stew is one of the best.

Winter is here and with it the cold weather, so I started making more soups and stews to warms us up.

One of them is this tasty Spanish Chickpea Stew with chorizo sausage and chard. It’s really delicious. And it makes for great leftovers.

Or you can include it in your weekly meal prep and make a huge batch for 3-4 days.

If you’re eating more stews during the winter, it doesn’t mean that they have to be fatty and gross.

• If I add sausage or any kind of meat to stews I make, I skip the oil, because I find that with the grease from the meat, it really is more than enough.
• I bulk it up with lots of veggies and greens every time, so that it’s nutritious and also filling.

Ingredients:

• 2 carrots
• 1 onion
• 50 g of chorizo sausage
• 1 celery stalk
• 2 bay leaves
• 4 tablespoons of tomato sauce
• 1 tablespoon of tomato paste
• 300 g of dried chickpeas
• 1 leek stalk
• salt and pepper to taste
• 4-5 chard leaves and stalks

Soak the chickpeas the night before. If you want, you can use canned chickpeas. But I recommend you try using dried chickpeas sometimes. They’re cheaper and I think they’re better tasting.

If you use dried chickpeas, you add them at the beginning, they’re cooking slowly and taking all the flavors. You cannot do that with canned chickpeas.

Chop the veggies, the chorizo and add them to a large pot, minus the chard. Sautee them for 10 minutes.

Season with salt and pepper.

Add the chard stalks and sautee everything for 5 more minutes.

I did not add any oil, but if you think it’s necessary, you can add some.

Rinse the soaked chickpeas and pour them into the pot.

You can add more or less chickpeas, depending on how much you want to make.

But you can make a big batch and eat it the next days or even freeze it and enjoy it later.

Pour water or stock to cover everything, add 2 bay leaves, the tomato paste and sauce and bring to a boil.

When it starts boiling, turn the heat to low and cook the stew for 1 hour more or less. Taste the chickpeas to see if they’re soft but not mushy.

In the last 20 minutes, add the chard leaves, chopped.

Season again with salt and pepper if it’s necessary and serve hot.

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