Spanish Chickpea and Chorizo Crock Pot Stew
Transport your taste buds to Spain with this irresistible chickpea and chorizo stew, bursting with smoky, spicy flavors. Sliced Spanish chorizo lends its distinctive depth to the dish, complemented by the creamy texture of chickpeas and the sweetness of diced tomatoes. Fragrant garlic and onions, satueed with our Chipotle Fused Olive Oil along with a touch of smoked paprika, infuse the stew with a tantalizing aroma. Finished with a drizzle of olive oil, this hearty stew is a fiesta for the senses.
I N G R E D I E N T S :
- 1 lb Spanish chorizo, sliced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup Rocky Mountain Olive Oil Chipotle Fused Olive Oil
- 2 cups chicken broth
- 1 tsp smoked paprika
- salt and pepper to taste
I N S T R U C T I O N S :
- Heat Chipotle Fused Olive Oil in a skillet over medium heat. Sauté chorizo, onion, and garlic until chorizo is browned.
- Transfer the mixture to the crock pot.
- Add chickpeas, diced tomatoes, chicken broth, smoked paprika, salt, and pepper to the crock pot.
- Cook on low for 6-8 hours.
- Serve hot, garnished with fresh parsley.
