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Chorizo and Chickpea Stew

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From The Lost Pecan Resort & Spa Cookbook by David Hurlock - we love this man!
Soup and Chili
Pork Recipes
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4 chorizo sausages, cut into thick slices
1 red onion, sliced
2 garlic cloves, sliced
1 tsp paprika
1 tsp cumin seed (I just use cumin.)
15 ounce can cherry tomatoes
juice of 1 lemon
15 ounce can chickpeas, drained
handful of flat-leaf parsley, chopped
  1. In a skillet fry the chorizo, onion, and garlic for 5 minutes or until the chorizo is browning on the outside.  Drain the excess oil, then stir in the spices.
  2. Pour in the tomatoes, lemon juice, chickpeas, and seasoning.  Bubble for 5 minutes more, to thicken slightly, then sprinkle with parsley.
  3. Serve with toasted sourdough bread.
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index