Chickpea stew with rice, chicken and chorizo. DAILY COOKING

  1. Is this CHICKPEA STEW WITH RICE, CHICKEN AND CHORIZO for any given day?
  2. Chickpea stew with rice, chicken and chorizo.


Definitely there are many times that we find the fridge with a little of this and a little of that and we complete with another little that has been left in the freezer and also, we have garbanzo beansThere is always an onion, garlic and tomato sauce and soon we are planted with a very generous pot of stew with which to feed ourselves and our family with home cooking that those of us who like to cook and make our family enjoy.

There is a real legion of fans of the legumes and I know a few. The stews and Y vegetable stewsmeat or seafood mixed with chickpeas or lentilsThey are very popular in my family and as soon as the day turns grey, they are already crying out for them.

To prepare a chickpea stew we can do it from the beginning, soaking the garbanzo beans and cooking them with a homemade sauce that does not take us too long if we do it with the pressure cooker. But we can also resort to cooked chickpeas and we would only have to make the sauce, which would greatly reduce the preparation time.

You can get the ingredients for this humble and nutritious dish at GIRLMy trusted supermarket where I know I can always find fresh, quality products.

chickpea stew

chickpea stew rice chicken chorizo

Chickpea stew with rice, chicken and chorizo.


Preparation time 30 min

Cooking time 35 min

total time one h 5 min

  • 3 chicken thighs (cut in half)
  • 2 red sausages (Casa CASTELAO)
  • 500 gram chickpeas (VEGAS BAÑEZANAS) soaked from the night before
  • one big Onion
  • 1/2 Red pepper
  • 2 garlic cloves
  • 100 gram ketchup
  • 2 teaspoons of sweet paprika (JAUJA) (or mix with spicy)
  • one liter chicken/vegetable broth
  • 200 gram cooked bomba rice (cook the rice according to the manufacturer's instructions)
  • salt, black pepper, olive oil
  • Put a couple of tablespoons of oil in the pot and brown the seasoned chicken, remove to a plate and reserve

  • In the same pot, brown the onion, peppers and garlic all very finely chopped

  • Add the paprika, the tomato sauce, salt and pepper, add the soaked and drained chickpeas and cover with broth.

  • Cover the pressure cooker and cook for 10 minutes after the valve has risen. (Double the time in a traditional pot, the chickpeas should still be hard but they should be biteable) If you notice that foam has formed on the surface, remove it with a spoon.

  • Open the pot, add the sliced ​​chicken and chorizos, close the pot and cook for another 10 minutes after the valve has risen. (In traditional pot until everything is tender)

  • Open the pot, everything should be tender, if not, let it cook for a few more minutes (it will not be necessary to raise the valve), add the cooked rice, add salt and cook for another 5 minutes with the lid on completely.

  • IMPORTANT: During all the development of the cooking of this stew it is necessary to monitor and add hot broth as we see that the stew demands it. It should not be very soupy but it should be appreciated that when adding the rice, the whole thickens.

  • serving hot

FREEZE: If you have any left over, the next day, like all good stews, it will be richer, but you can also freeze a tupperware. Do you like it with a spicy point? add a chopped chilli, that touch of joy that it gives to the stews is imperceptible but delicious.

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