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Slow Cooker Smoky Spanish Chickpea and Chorizo Vegetable Stew
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Course Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 8 ounces chorizo, sliced into rounds
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 red bell peppers, chopped
  • 2 carrots, sliced
  • 1 can (14 ounces) diced tomatoes
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 3 cups low-sodium vegetable broth
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups fresh spinach
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the chorizo slices and cook for 3 minutes until they release some fat and begin to brown.
  • Add the onion and garlic to the skillet. Cook for 2 minutes until the onion softens.
  • Transfer the chorizo mixture to the slow cooker. Add the bell peppers, carrots, diced tomatoes, chickpeas, vegetable broth, smoked paprika, cumin, salt, and black pepper.
  • Stir everything to combine. Cover and cook on low for 6 hours.
  • Stir in the spinach during the last 10 minutes of cooking so it wilts.
  • Ladle the stew into bowls and sprinkle with fresh parsley before serving.

Notes

If the broth seems too thin after cooking, remove the lid for the final 30 minutes to let it reduce slightly. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of broth. Skip the salt if your chorizo is very salty and taste before adding it at the end.
Course: Main Course
Cuisine: Spanish
Equipment: Slow Cooker, Skillet, Knife