Chickpea and Chorizo Stew

Ingredients

• 2 onions
• 2 Garlic cloves
• 150 g chorizo (Spanish paprika sausage)
• 500 g Potatoes
• 1 bundle vegetable stock vegetables
• 2 carrots
• 3 tbsp olive oil
• 1 can peeled tomatoes
• 1 tbsp Tomato Paste
• 1 l vegetable broth
• 1 bay leaf
• 1 sprig oregano
• Salt
• Pepper
• 1 can chickpeas (265 g)
• 2 sprigs fresh bean herb

Instructions

1. 1.

   Peel the onions and garlic. Slice onions lengthwise into very thin slivers, chop the garlic. Peel the chorizo and cut it into slices.

2. 2.

   Peel the potatoes and dice them into 1–1.5 cm cubes. Wash, trim, and finely chop the vegetable stock vegetables. Peel the carrots and slice them thinly.

3. 3.

   In a pot, briefly brown the sausage slices in olive oil over medium heat, then add onions and garlic and cook until translucent.

4. 4.

   Add potatoes, vegetable stock vegetables, carrots, canned tomatoes, tomato paste, and 3/4 of the broth; include the bay leaf and oregano sprig. Season with salt and pepper.

5. 5.

   Cover and simmer for 20–30 minutes over low heat until the potatoes are tender. Drain the chickpeas, add them to the soup, and warm briefly; if needed, pour in more broth, taste again, then remove the bay leaf and oregano sprig. Rinse, dry, shake off excess water from the bean herb, and serve the stew garnished with it.