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Spicy Pork Stew with Chickpeas and Sausage
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Spicy pork and sausage stew with chickpeas, onions, garlic, and paprika.
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 3 pounds pork shoulder, cut into 1-2 inch chunks
  • Salt
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 head garlic, peeled and chopped
  • 1 pound hot Italian sausage links (not loose) or Spanish chorizo (use gluten-free sausages for gluten-free option)
  • 1 15-ounce can crushed tomatoes
  • 3 1/2 cups water
  • 2 tablespoons sweet paprika
  • 1 teaspoon hot paprika (can sub 1/4 teaspoon red chili flakes)
  • 1-2 teaspoons smoked paprika
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 bunch parsley, chopped
Instructions:
  • Heat olive oil in a large pot over medium-high heat. Brown pork shoulder pieces in batches, ensuring not to overcrowd the pan. Place fatty side down to render fat. Sprinkle with salt while cooking, then transfer to a bowl when browned.
  • In the same pan, with a tablespoon of fat, sauté onions, carrots, and garlic until onions are golden and fragrant, scraping up any flavorful bits from the bottom.
  • Combine browned pork, sausage, tomatoes, water, paprikas, and salt in a pot. Simmer for 2 hours until pork is tender.
  • Cut the sausage links into chunks and put them back in the pot along with chickpeas and parsley. Stir to combine, adjust salt to taste, and cook for an additional 5 minutes. Serve with crusty bread and red wine. Enjoy!

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