Spanish chickpea, ham and chorizo stew

Chickpeas, smoked ham and chorizo simmer with potatoes in a paprika-spiced broth.

8 serves · About 1 hour, plus overnight soaking and pressure release

Ingredients

• 450 g dried chickpeas
• 30 mL olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 smoked ham hock
• 225 g cooked ham, cubed
• 30 g tomato paste
• Salt, to taste
• ¼ tsp chilli flakes
• 1 tsp sweet paprika
• 85 g Spanish chorizo, sliced
• 450 g potatoes, cubed
• 1.4 L water

Method

1. Soak the chickpeas overnight, then drain and rinse. In a pressure cooker on sauté, soften the onion and garlic in oil. Stir in the ham, tomato paste and seasonings.
2. Add chickpeas, chorizo, ham hock and potatoes, then pour in the water. Stay within the cooker’s fill limit for beans. Cook at high pressure for 30 minutes.
3. Allow the pressure to release naturally. Remove the hock, mash a few potatoes into the broth to thicken and adjust seasoning.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.