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Chickpeas cooked with crumbled Mexican chorizo in a spicy, savory tomato stew. This high protein family meal is fiber-rich and delivers bold flavors for a satisfying dinner.
Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add the chorizo and cook, breaking it up with a spoon, for 4-5 minutes until browned and fat is rendered.
Add diced onion and red bell pepper to the pot. Sauté over medium heat for 5-6 minutes, stirring occasionally, until vegetables are soft.
Stir in minced garlic, smoked paprika, and ground cumin. Cook for 1 minute, allowing the spices to become aromatic but not burn.
Add diced tomatoes and drained chickpeas. Mix well to ensure even distribution, scraping the flavorful bits from the bottom of the pot.
Sprinkle in kosher salt and black pepper. Reduce the heat to low, cover with a lid, and simmer gently for 20 minutes, stirring once or twice to prevent sticking.
Uncover and taste for seasoning. Simmer uncovered for another 5-8 minutes if a thicker stew is desired, then serve hot.
