Smoky Chorizo & Chickpea Stew
This Spanish-inspired lunch stew delivers savory depth with smoky chorizo, tender chickpeas, and fire-roasted tomatoes, all simmered over live coals in a cast iron pot. Hearty spoonfuls warm you up, even on breezy ridge lines.
Equipment
- 10-inch cast iron pot with lid
- campfire or portable grill
- Wooden spoon
- serving bowls
Ingredients
- 6 oz cured Spanish chorizo sliced into coins
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 15 oz can fire-roasted diced tomatoes
- 1 15 oz can chickpeas drained and rinsed
- 1 cup chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt or to taste
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley chopped
Instructions
- Set the cast iron pot over hot campfire coals. Add olive oil and chorizo. Cook 2–3 minutes, stirring, until chorizo begins to crisp and its oils release.
- Add onion and sauté until soft, about 5 minutes. Add garlic and cook another minute.
- Stir in smoked paprika, cumin, salt, and pepper. Add chickpeas, fire-roasted tomatoes (with juices), and chicken broth. Stir well.
- Cover and simmer over low coals for 20 minutes, stirring once or twice, until the stew thickens and flavors meld.
- Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley.
Notes
Maintain a moderate, even heat by arranging coals under and around the pot. Use a lid or foil for better simmering in breezy conditions. Bring chopped chorizo and onions prepped in a resealable bag for quicker field assembly.
Nutrition
Calories: 385kcal | Carbohydrates: 14.1g | Protein: 15.6g | Fat: 27.6g | Saturated Fat: 9.9g | Sodium: 1183mg | Fiber: 4g | Sugar: 5g