Guiso de Garbanzos y Chorizo (Chickpea and Chorizo Stew)

Ingredients

• For the Stew:
• 1 tbsp olive oil
• 6 oz Spanish chorizo, sliced into rounds 🌭
• 0.5 small onion, diced
• 0.5 red bell pepper, diced 🌶️
• 2 cloves garlic, minced
• 2 tbsp sofrito (Puerto Rican seasoning base)
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• 0.5 tsp dried oregano
• 0.5 tsp black pepper
• 0.5 tsp salt
• 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cup crushed tomatoes 🍅
• 2 cups chicken broth
• 1 bay leaf
• 0.25 cup fresh cilantro, chopped 🌿
• For Serving:
• 1 cup cooked white rice 🍚 (optional)
• 1 tbsp olive oil (for drizzling)

Instructions

1. 11️⃣ Sauté the Chorizo & Aromatics
2. 2Heat olive oil in a large pot over medium heat.
3. 3Add chorizo slices and cook for 3-4 minutes, until crispy and fragrant.
4. 4Stir in onions, bell peppers, and garlic. Sauté for 3 minutes until softened.
5. 52️⃣ Build the Stew’s Flavor
6. 6Stir in sofrito, smoked paprika, cumin, oregano, black pepper, and salt. Cook for 1 minute.
7. 7Add chickpeas, crushed tomatoes, chicken broth, and bay leaf. Stir well.
8. 83️⃣ Simmer Until Thickened
9. 9Bring to a gentle boil, then reduce heat and let simmer for 25 minutes, stirring occasionally.
10. 10Remove bay leaf and stir in fresh cilantro.
11. 114️⃣ Serve & Enjoy!
12. 12Ladle the guiso into bowls and drizzle with olive oil.
13. 13Serve on its own or over white rice for a heartier meal!