Smoked Paprika Chickpea and Chorizo Pot
Hard chorizo, canned chickpeas, and a tomato base. One pot, one burner, no cooler required.
- calories
- 620
- weight
- 14 oz
- cal / oz
- 44
- protein
- 26 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 25 min
- total time
- 35 min
- water
- 350 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Campfire coals
- Car camping
- Basecamp
- Canoe / raft
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Dry-cured Spanish chorizo | 8 oz | the hard shelf-stable kind, not fresh sausage |
|---|---|---|
| Canned chickpeas | two 15 oz cans | drained |
| Canned diced tomatoes | one 14 oz can | |
| Dehydrated onion | 1/4 cup | |
| Dried red bell pepper | 1/3 cup | or one fresh pepper if the cooler is already packed |
| Garlic | 3 cloves | or 1 tsp granulated |
| Bouillon | 2 cubes | chicken or vegetable |
| Smoked paprika | 2 tsp | |
| Dried oregano | 1 tsp | |
| Black pepper and salt | to taste | go light on salt, the chorizo and bouillon carry it |
| Olive oil | 1 tbsp | |
| Dried parsley | 1 tbsp |
Method
- Slice the chorizo into coins. Heat the oil in a wide pot and brown the coins over medium heat, about five minutes, until the fat runs orange.
- Add the dried onion, pepper, and garlic straight into that fat. Stir for a minute so they start rehydrating in the oil rather than in water.
- Pour in the tomatoes with their juice, 350 ml of water, the bouillon, paprika, and oregano. Bring it to a boil and scrape the bottom.
- Add the drained chickpeas. Drop to a low simmer for fifteen to twenty minutes, stirring from the edges inward so nothing catches.
- Taste before salting. Finish with parsley and black pepper.
- Wipe the pot with a paper towel before washing. The chorizo fat is stubborn.
The original wanted a cooler, fresh peppers, and an onion to chop. None of that is necessary. Dry-cured Spanish chorizo is already shelf-stable, and dehydrated onion and bell pepper rehydrate fine in a tomato base that simmers for twenty minutes anyway. That turns a cooler dinner into a bin dinner.
The order matters more than the ingredients. Browning the chorizo first pulls the paprika-heavy fat out of the sausage and into the pot, and blooming the dried vegetables in that fat is what makes them taste like vegetables instead of like flakes. Chickpeas go in last because they only need to warm through; simmer them from the start and they turn to paste.
Packing
Spices, bouillon, and dried vegetables premix into one jar. Cans and the chorizo log ride in a dry bin, no cooler needed.
Variations
- Serve over instant rice or with bread to stretch it to six people.
- Leave out the chorizo, double the paprika, and add a tablespoon of oil for a vegan pot.
- A splash of sherry vinegar at the end cuts through the fat if you carry a small bottle.
https://camprecipes.com/spanish-chickpea-and-chorizo-stew