Chickpeas Estofado with Chorizo

Tender chickpeas swimming in a short, glossy brick-red sauce. The smoky aroma of chorizo and paprika infuses every bite for a creamy, rich finish.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 686
• Protein: 35 g
• Carbs: 69 g
• Fat: 25 g

Ingredients

• 500 g Chickpea ( cooked and drained )
• 100 g Chorizo ( diced )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 tbsp Smoked paprika
• 2 piece Round tomato ( peeled and crushed )
• 100 ml Dry white wine
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 400 ml Chicken broth ( hot )

Instructions

1. Fats and juices

   Heat olive oil in a pan. Toss in the diced chorizo. Let the red fat color the oil and the pieces turn slightly crispy.

2. Sweat the aromatics

   Add onion and garlic. Lower the heat. The vegetables should become translucent and soak up the chorizo aroma without burning.

3. Toast and deglaze

   Pour in the smoked paprika. Stir for 30 seconds to release essential oils, then deglaze with white wine, scrubbing the bottom to release the drippings.

4. Simmer

   Add tomatoes, broth, and chickpeas. Let it reduce at a low simmer until the sauce coats the spoon and the chickpeas are tender.

Chef's tips

• The sauce should be short and syrupy: if it's too thin, crush a few chickpeas with a fork to release starch.
• Don't rinse canned chickpeas too much; the canning liquid helps bind the sauce.

Storage

Keeps for 3 days in the fridge. Flavors are even better the next day after gentle reheating.