Spanish Chorizo and Pepper Stew

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Spanish Chorizo and Pepper Stew
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 10 h. 40 min.
Ready in
Calories:
314
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie314 kcal(15 %)
Protein11.53 g(12 %)
Fat17.3 g(15 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage6.66 g(22 %)
Vitamin A122.37 mg(15,296 %)
Vitamin D0.28 μg(1 %)
Vitamin E0.81 mg(7 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.13 mg(12 %)
Niacin3.53 mg(29 %)
Vitamin B₆0.3 mg(21 %)
Folate111.78 μg(37 %)
Pantothenic acid0.54 mg(9 %)
Biotin1.9 μg(4 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C28.66 mg(30 %)
Potassium540.22 mg(14 %)
Calcium82.49 mg(8 %)
Magnesium45.69 mg(15 %)
Iron3.48 mg(23 %)
Iodine0.52 μg(0 %)
Zinc1.68 mg(21 %)
Saturated fatty acids6.05 g
Cholesterol32.32 mg
Author of this recipe:

Ingredients

for
8
Ingredients
2 ½ cups
dried chickpeas
2
medium tomatoes
1 tablespoon
1 tablespoon
2 tablespoons
3 tablespoons
5 cloves
garlic (peeled and minced)
3 ribs
Celery (rinsed; trimmed and diced)
1
yellow Bell pepper (rinsed; trimmed and cut into strips)
1
fresh poblano chili (ribs and seeds discarded and cut into 1/4-inch dice)
1
medium onion (peeled and diced)
1
small Fennel bulb (stalks discarded and bulb diced)
2
½ cup
sweet sherry
7 cups
low-sodium Chicken broth
3 cups
2 ½ cups
fresh Chorizo (sausage)
salt (to taste)
freshly ground Black pepper (to taste)

Preparation steps

1.
Rinse and chickpeas and pick over. Cover chickpeas with water and soak overnight or for at least 8 hours. Drain well.
2.
Cut an "X" in the bottom of each tomato. Blanch tomatoes in a saucepan of boiling water for about 20 seconds. Plunge tomatoes into a bowl of ice water. Peel, seed, and dice tomatoes.
3.
In a small heavy skillet, dry roast peppercorns and cumin seeds over medium heat, stirring, until fragrant and cumin seeds start to pop. Cool completely, then finely grind in a spice or coffee grinder.
4.
Heat 2 tablespoons olive oil and butter in a wide large heavy pot over medium heat until hot. Stir in garlic and cook, stirring, for 1 minute or until fragrant.
5.
Increase heat to medium-high and stir in celery, bell pepper, poblano, onion, and fennel; cook, uncovered, stirring frequently, until vegetables are browned, about 20 minutes. Stir in tomatoes, bay leaves, and ground spices and cook, stirring, for 1 minute. Add sherry and deglaze the pan, scraping up any brown bits from the bottom of the pot, until most of liquid is evaporated, about 2 minutes.
6.
Add chickpeas, broth and water; simmer, uncovered, stirring occasionally, until chickpeas are tender and liquid is thick, about 1 1/2 to 2 hours.
7.
Brown the chorizo on both sides in the remaining 2 teaspoons of olive oil in an heavy skillet over medium heat, turning several times, about 10 minutes. Transfer to a plate and chill, uncovered, until cold and firm.
8.
When stew has thickened, stir in chorizo and simmer until sausage is cooked and heated through, about 5 minutes. Discard bay leaves. Season to taste with salt and pepper. Divide stew among serving bowls. Serve with rice on the side if desired. and top each serving with 2 or 3 thin wedges of cheese.