Spanish Chickpea, Ham & Chorizo Stew
60 min459 kcal each
Potaje-style chickpeas cooked under pressure with ham, smoky dry chorizo, paprika and potatoes mashed in to thicken. Hearty, cheap and freezer-friendly.
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Plan this recipeIngredients
for 7 servings- Chickpeas, dry454 g
- Olive oil2 tbsp
- Onion1 piece
- Garlic3 clove
- Ham steak, cooked340 g
- Tomato paste2 tbsp
- Spanish chorizo, dry-cured85 g
- Potatoes454 g
- Water1440 ml
- Paprika1 tsp
- Chili flakes¼ tsp
- Salt1 tbsp
Method
Prep 15 min · cook 45 min- Soak the chickpeas in plenty of cold water for 8 hours or overnight, then drain and rinse.
- Set a pressure cooker to sauté, warm the oil and soften the onion and garlic for 2–3 minutes.
- Stir in the cubed ham, tomato paste, salt, chili flakes and paprika and cook for 5 minutes.
- Add the chickpeas and sliced chorizo, then the cubed potatoes on top, and pour in the water.
- Cook at high pressure for 30 minutes, then let the pressure release naturally.
- Mash some of the potatoes against the side of the pot to thicken the stew and stir well.
- Keeps 5 days in the fridge or 3 months frozen. Reheat on the hob with a splash of water.
Nutrition
per servingCal
459
Protein
25g
Carbs
58g
Fat
15g
Of 15g of fat per serving, 2.2g is saturated.
