Get ready to transport your taste buds to the vibrant streets of Spain with this mouthwatering Chorizo and Chickpea Hotpot that's about to become your new comfort food obsession! Imagine a one-pot wonder that combines the spicy, rich flavors of chorizo with hearty chickpeas, creating a meal so satisfying it'll make your dinner guests think you've been secretly trained by a Spanish chef. Perfect for busy weeknights or a cozy weekend meal, this recipe is about to revolutionize your dinner routine with its incredible depth of flavor and incredibly simple preparation.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 200g chorizo, sliced
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 400g canned tomatoes
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 200g of sliced chorizo, 1 can of drained and rinsed chickpeas, 1 chopped onion, 2 minced garlic cloves, 1 chopped red bell pepper, 400g of canned tomatoes, 1 tsp of smoked paprika, salt and pepper to taste, and fresh parsley for garnish.
- In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Once hot, add the sliced chorizo. Cook for about 5-7 minutes, stirring occasionally, until the chorizo is browned and has released its flavorful oils.
- Next, add the chopped onion to the pot. Sauté for 3-4 minutes until the onion becomes translucent and soft. Stir occasionally to prevent sticking.
- Once the onion is ready, add the minced garlic and chopped red bell pepper. Cook for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant and the bell pepper has softened slightly.
- Stir in the smoked paprika, ensuring that it coats the vegetables and chorizo evenly. Cook for another minute to release the paprika's aroma.
- Pour in the canned tomatoes, using a spoon to break them up a bit if necessary. Add the drained chickpeas to the pot and stir well to combine all the ingredients.
- Season the mixture with salt and pepper to taste. Bring the hotpot to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 20-25 minutes, stirring occasionally.
- After the cooking time, check the consistency. If the hotpot is too thick, you can add a splash of water or broth to reach your desired consistency.
- Once done, taste and adjust seasoning if necessary. Remove the pot from heat and let it sit for a few minutes.
- Serve the chorizo and chickpea hotpot in bowls, garnished with freshly chopped parsley. Enjoy your delicious Spanish dish!
Tips
- Choose high-quality chorizo: The quality of your chorizo will make or break this dish. Opt for a Spanish-style chorizo with a deep, smoky flavor.
- Don't rush the browning: Take your time when browning the chorizo. Those caramelized bits add incredible depth to the entire dish.
- Adjust spice levels: If you prefer more heat, add a pinch of red pepper flakes or a dash of hot paprika when cooking.
- Make it ahead: This hotpot actually tastes even better the next day, so don't hesitate to make it in advance.
- Serving suggestions: Serve with crusty bread, over rice, or with a side of simple green salad to complete the meal.
- Storage tip: This dish freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers.
- Fresh herbs matter: The fresh parsley isn't just a garnish - it adds a bright, fresh note that cuts through the richness of the chorizo.
Nutrition Facts
Calories: 340kcal
Carbohydrates: g
Protein: 15g
Fat: 18g
Saturated Fat: g
Cholesterol: 30mg
