Spanish Chorizo and Pepper Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 10 h. 40 min.
Ready in
Ingredients
for
8
- Ingredients
- 2 ½ cups dried chickpeas
- 2 medium Tomatoes
- 1 Tbsp black peppercorns
- 1 Tbsp Cumin
- 2 Tbsps olive oil
- 3 Tbsps unsalted butter
- 5 cloves garlic cloves (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 bay leaves
- ½ cup sweet sherry
- 7 cups low-sodium Chicken broth
- 3 cups water
- 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.
