Chickpea Garlic Sausage Stew with Cilantro

Ingredients

• 300 g dried chickpeas
• 400 g chorizo
• 2 cloves garlic
• 2 small onions
• 2 small red bell pepper strips
• 3 tbsp olive oil
• 2 tbsp Tomato paste
• 1 tsp Sweet paprika powder
• 1 tsp hot paprika powder
• 75 ml dry white wine
• 400 g canned passata tomatoes
• 400 ml meat broth
• Salt
• black pepper (freshly ground)
• 4 tbsp Sour cream
• cilantro leaves (for garnish)

Instructions

1. 1.

   Soak the chickpeas overnight in plenty of cold water. The next day bring them to a boil in the soaking water and simmer for about 45 minutes, leaving the chickpeas slightly firm. Drain and set aside.

2. 2.

   Meanwhile peel and slice the Chorizo. Peel the garlic cloves and onions. Finely chop the garlic, cut the onions into thin strips. Wash, deseed, and slice the bell pepper into strips. Heat oil in a large pot and sauté the onions with the peppers and sausage. Add the garlic, tomato paste, and both paprika types and cook briefly. Deglaze with wine and pour in the tomatoes. Add broth and bring to a boil.

3. 3.

   Stir in the chickpeas and let the stew simmer gently for about 10 minutes. Add more broth if needed. Season with salt and pepper.

4. 4.

   Serve garnished with sour cream and cilantro leaves. Pair with toasted white bread.