I just love to feel comfy & warm – especially now that it’s cold outside. And I love to eat soups and hearty dishes when it’s that time of the year. So what do you get when you combine a soup with a hearty dish?: a comfort food stew!
Extra Virgin Olive Oil
Chorizo (if you opt for the non-vegan version – cut it up a bit, so the juices can get out while cooking)
1 white onion, chopped
2 green Italian peppers, chopped
2 garlic cloves, finely chopped
1 red bell pepper, chopped
1 big carrot, cut into quarters and then into fine slices
1 big potato, diced
400g chickpeas (soak them in water overnight or use a jar of pre-cooked ones)
400g white beans (soak them in water overnight or use a jar of pre-cooked ones)
500-750ml vegetable broth (depending on the desired consistency – you’ll get some thickness from the beans)
white ground pepper
about 2 TSPs smoked paprika spice (Spanish one, if possible – I really recommend using this one as it provides the needed smokiness for the vegetarian/ vegan version)
Pour about 4 TBSPs of olive oil into a cooking pot, add the onions, the carrots and the smoked paprika spice to the cold olive oil, stir well and let them cook at high heat for about 2mins. Lower the heat to a medium heat and add the garlic, the chorizo (for the meaty version), your Italian peppers and the red bell pepper. Let it simmer for about 5-8 more minutes.
Now add 500-750ml of vegetable broth and the diced potato and bring to a boil. Lower the heat again, but make sure it keeps boiling. After 5 more minutes add the rinsed chickpeas. Boil on medium to low heat for 10 more minutes until the potato dices are fully cooked. Now add the rinsed white beans, let them heat up and season everything with salt and pepper according to taste, switch off the hotplate, but leave the covered cook pot on, so the taste develops. The stew will taste better the next day, as most stews do.