Spicy Catalan Escudella with Chorizo and Chickpeas

A Hearty Traditional Spanish Stew

This hearty Catalan stew blends the rich flavors of chorizo, chickpeas, and vegetables into a comforting meal perfect for chilly evenings.

2 h 30 min
6
Intermediate

Ingredients

For the Soup Base

2 tablespoons olive oil

1 large onion

chopped

2 cloves garlic

minced

1 red bell pepper

diced

For the Chorizo and Chickpeas

1 lb chorizo sausage

sliced

1 1/2 cups dried chickpeas

soaked overnight

For the Broth and Vegetables

8 cups chicken stock

2 bay leaves

2 carrots

sliced

2 potatoes

cubed

1 teaspoon smoked paprika

Salt and pepper

to taste

For the Final Garnish

Fresh parsley

chopped

Crusty bread

for serving

Preparation

Marinating the Chickpeas

Soak Chickpeas

Soak chickpeas in plenty of water overnight.

Drain and Rinse

Drain and rinse well the next day.

Preparing the Broth and Vegetables

Heat Oil

In a large pot, heat olive oil over medium heat.

Sauté Vegetables

Sauté onion, garlic, and red bell pepper until the onion is translucent.

Cook Chorizo

Add the sliced chorizo and cook until browned.

Ensure that the chorizo is fully browned to prevent raw flavor. Pro Tip: Enhance the smokiness with a pinch of cayenne pepper if desired.

Cooking Process

Building the Soup

Stir in the soaked chickpeas and cook for 5 minutes with the sautéed chorizo and vegetables.

Simmering

Add chicken stock, bay leaves, carrots, and potatoes. Bring to a boil. Simmer for 2 hours until chickpeas are tender.

Finishing Touches

Season with smoked paprika, salt, and pepper.

Plating & Serving

Spicy Catalan Escudella with Chorizo and Chickpeas

FaUtensils

Serve

Serve hot in deep bowls, garnished with freshly chopped parsley and slices of rustic crusty bread on the side.

Sauce Pairings

Romesco Sauce

A nutty, peppery dip

Alioli

Traditional garlic mayonnaise

Garnishes & Accompaniments

Fresh parsleyLemon wedges

Perfect Sides

Roasted red peppers

Simple green salad