Main dishes
Chickpeas with fresh chorizo and tomato
Cooked chickpeas simmered with fresh chorizo, carrot and tomato. Four proposed servings with practical steps and estimated nutrition per serving.
- Total time
- 53 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Spanish inspired
Ingredients
Pulses and meat
Vegetables and sauce
Seasonings
Vegetables and sauce
Method
Prepare ingredients with separate utensils
Wash your hands. Rinse the carrot under running water, clean it and cut 120 g into 1 cm cubes. Chop 150 g onion and 10 g garlic. Drain the chickpeas and weigh 600 g after draining; do not use this weight for dried chickpeas. Measure 200 g crushed tomatoes and 400 g water. Keep the fresh chorizo cold and cut 150 g into 1.5 cm rounds on another board. Do not wash raw meat; clean hands, knife and board afterwards and prevent contact with ready-to-eat foods. This preparation is estimated at 15 minutes.
Brown the fresh chorizo
Heat 20 g olive oil in a casserole about 24 cm across over medium heat. Add raw chorizo rounds in a single layer and brown for about 4 minutes, turning with tongs halfway through. They should take on colour without burning. Leave them in the pan with the oil and juices: browning outside does not yet establish a safe internal temperature.
Soften the onion and carrot
Add the 150 g onion and 120 g carrot to the same pan. Cook over medium-low heat for about 8 minutes, stirring until the onion softens and becomes translucent. The chorizo stays in the pan. Lower the heat if anything sticks; avoid blackening the base. The carrot will finish softening during the gentle simmer.
Add garlic, paprika and tomato
Add the 10 g garlic and stir for about 30 seconds. Briefly remove the pan from the heat, stir in 2 g sweet paprika for about 20 seconds without burning it; these actions count as 1 minute. Immediately add the 200 g crushed tomatoes, return to medium-low heat and cook for another 5 minutes, stirring and gently scraping the base. The tomato should form a sauce and lose some of its water.
Simmer the stew gently
Add the 600 g drained chickpeas, 400 g water and 2 g salt. Stir and raise the heat until boiling, approximately 3 minutes. Reduce to low heat and simmer for about 17 minutes with the lid ajar. Maintain small bubbles and stir occasionally without crushing all the chickpeas. The liquid should form a loose sauce around the pulses; if more water or time is needed, adjust gradually and record the change.
Check doneness and consistency
Insert a clean thermometer sideways into the centre of one of the thickest chorizo rounds without touching the pan: ground pork and its sausages must reach at least 71 °C. Check another round; colour alone is insufficient. If that temperature has not been reached, continue cooking and measure again. A fork should pass easily through the carrot. To thicken, crush a few chickpeas against the side of the pan and stir them in. Carry out these checks at the end of simmering; any extra cooking increases the proposed time.
Divide and serve
Serve the entire hot stew in 4 equal portions, sharing out the chorizo and sauce too. The proposal allows 15 minutes preparation and 38 minutes cooking, 53 minutes total with no compulsory resting. Quantities, yield, consistency and timings are estimates awaiting kitchen testing; final weight after evaporation has not been measured. The nutrition estimate includes all the specified oil and sauce.
The step photos are illustrative.
Notes
Nutrition facts
One quarter of the stew; 4 proposed servings with no measured final weight
- Protein
- 17.4 g
- Carbohydrates
- 46.3 g
- Fat
- 18.9 g
- Saturated fat
- 4.3 g
- Fiber
- 12.3 g
- Sugars
- 11.3 g
- Sodium
- 979 mg
Ingredient estimate, not laboratory analysis or kitchen testing. The chorizo record is for fresh raw pork sausage, not cured sausage. Salt, fat and composition vary by brand; check actual labels. Chickpeas are modeled as drained canned solids and tomatoes as canned crushed tomatoes. Evaporation and final weight have not been measured. All modeled nutrients occur in the records; missing values are not replaced by zero.
Reference source: USDA FoodData Central — SR Legacy
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Canned chickpeas are simmered with fresh raw pork chorizo, carrot and tomato-paprika sauce. The proposal makes four servings in 53 minutes, including a temperature check for the raw sausage. Formula and timings await kitchen testing.
Frequently asked questions
Can I use dried chickpeas?
This formula uses 600 g already cooked chickpeas, weighed after draining. Dried chickpeas need separate preparation until tender; do not add them raw or count that extra work within the proposed 53 minutes.
Will any chorizo work?
The formula uses 150 g fresh raw pork chorizo for cooking, cut into 1.5 cm rounds. It must reach 71 °C in the centre. Cured chorizo is not equivalent for this nutrition estimate; follow the label and recalculate if changing products.
How should I store and reheat the stew?
Refrigerate leftovers promptly in shallow containers at 4 °C or below. Official guidance gives cooked stews 3–4 days refrigerated and 74 °C when reheating. Do not leave it out more than 2 hours, or 1 hour above 32 °C. This formula's frozen quality has not been tested.
