Spicy Chickpea & Chorizo Stew

Ready in less than 30-minutes, this dish of crispy chorizo, silky sweet leeks, and plump chickpeas combines for something that tastes far fancier than the effort required. 

Turn up the heat and your taste buds this January with this warming stew. Top with fresh herbs, a hit of lemon, and a generous pour of Citizens of Soil olive oil and enjoy a bowl with crusty bread to soak up all the flavour. 

Here's the method:

• Set a medium pot over a low heat and drizzle in the olive oil.
• Add the chorizo and gently fry until lightly golden.
• Scoop out the chorizo and set aside, leaving the smoky, flavoured oil.
• Add the leeks and garlic to the pot along with a good pinch of salt. Cook on a medium-low heat for 4-5 minutes, stirring occasionally, until the leeks begin to break down and turn translucent.
• Add the smoked paprika and tomato puree, letting them cook for a minute or two and stirring every so often to prevent them catching on the base of the pan.
• Tip in the diced potatoes and stock. Bring to a simmer and cook for 5-10 minutes, until the potatoes are tender. Return the chorizo to the pot along with the chickpeas and their liquid.
• Warm everything through then finish with lots of lemon zest, juice and plenty of chopped herbs.
• Ladle into bowls, top with more herbs and a generous drizzle of Citizens of Soil extra virgin olive oil.

Make it your own: 

For an option that adds smoky deliciousness while helping you reach 30 plants, why not swap chorizo for smoked tofu? And you can also opt for vegetable stock instead of chicken stock for a seamless swap to make a completely plant-based option.