Author Notes
This recipe encompasses a world of flavors, Spanish, Moroccan and Mediterranean. Serve it as a main course on a cold wintery night or as a first course as part of a meal. To make it vegetarian, omit the chorizo and use vegetable instead of chicken stock. —epicureanodyssey
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Ingredients
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2 tablespoons
extra virgin olive oil
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1
large onion, medium dice
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2
large garlic cloves, minced
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1/2 pound
Spanish chorizo, thinly sliced
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1/4 teaspoon
pure saffron, crushed with a mortar and pestle
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1 teaspoon
ground coriander
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
ground ginger
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1
14-ounce can fire-roasted tomatoes, preferably Muir Glen, or regular canned diced tomatoes
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1
red bell pepper, medium dice
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1
yellow bell pepper, medium dice
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2 cups
brown Spanish lentils (padrina) or French green lentils (puy), cooked until tender
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2 cups
dried chickpeas, soaked overnight and cooked until tender, or 2 14-ounce cans, rinsed and drained
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5 to 6 cups
low-sodium commercial chicken stock
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extra virgin olive oil, for drizzling
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cilantro leaves, for garnish
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crusty bread, for serving
Directions
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In a soup pot, over medium heat, add the olive oil. Add the onion and saute' about 3 to 4 minutes, or until onion has softened. Add the garlic, stir for 30 seconds, and add the chorizo. Saute' for another minute or two, then add the saffron, coriander, cinnamon and ginger. Stir to combine. Add the tomatoes, red and yellow bell peppers, lentils and chickpeas. Stir to combine. Add 5 cups chicken stock, cover and cook over medium-low heat for 20-25 minutes to allow the flavors to meld. If the stew seems too dry, add a little more stock.
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To serve, ladle into warm soup bowls, drizzle with olive oil and top with cilantro leaves. Serve hot with warm crusty bread
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