Chickpea and chorizo ​​stew (Garbanzo and Chorizo Potaje)


  • 2 large garlic cloves, crushed
  • 2 teaspoons sweet paprika powder
  • 1 cup of water
  • 1/2 leek, chopped
  • 1/2 red paprika, chopped
  • 2 tablespoon extra-virgin olive oil
  • 1 medium sized onion, chopped
  • 2 large tomato, chopped
  • 2 cans chickpeas (drained)
  • 2 carrots, chopped in discs
  • 2 big potatoes, chopped in squares aproximatelly 1cm each
  • 1 bay leaf
  • 75 grams of sliced chorizo
  • Salt and freshly ground pepper


  1. In a medium saucepan, add the carrots, chorizo and potatoes, add a bay leaf cover with a cup of water and bring to a boil.
  2. In a frypan, place 2 tablespoons of olive oil and sauté the onions together with 2 spoons of sweet paprika powder, garlic, paprika and leek previously chopped. Then add 2 large tomatoes roughly chopped and cook for about 4 minutes.
  3. Pour this mixture into a blender, add a few cooked potatoes and carrots with 2 to 3 slices of the chorizo and blend them together. We need a creamy and colourful sauce for later.
  4. Reduce the heat, add the chickpeas and the creamy sauce we previously made, cover with a lid and let it cook for about 20-25 minutes and move it with a wooden spoon once in a while.
  5. After 25 minutes, remove from the fire, add salt and fresh ground pepper to taste.

* This delicious stew should not be completely liquid. It must be a little creamy but fluid. *

Enjoy it with some bread while it's still hot!