Smoky Tomato & Chickpea Stew

Warm yourself this winter with this recipe for Smoky Tomato & Chickpea Stew. The smoky and savory flavor of the pimenton shines, pairing perfectly with the stewed tomatoes and canned chickpeas. Make sure to have plenty of toasted country bread for dipping and dunking into the hale and hearty stew.

About this Recipe:

Course: Soup or Stew
Cuisine: Spanish-American
Serves: 2 to 4
Prep time: 5 minutes
Cook time: 20 minutes

Ingredients:

1 tbsp. olive oil
2 each. garlic cloves, peeled and minced
½ cup. yellow onion, peeled and diced
½ tsp. Rey de la Vera Smoked Pimenton
1 can (15.5oz). stewed tomatoes
1 can (14.5oz). chickpeas, drained and rinsed
Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a medium saucepan over medium-high heat.
2. Once hot, add the garlic, onions, and smoked pimenton, stir to combine, and sauté for 2 minutes.
3. Add the stewed tomatoes and chickpeas to the saucepan, stir to combine, and bring to a simmer.
4. Once simmering, reduce heat to medium-low, and cook, stirring occasionally, for 15 minutes.
5. Divide the stew between bowls and garnish with chopped parsley before serving.

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