I like it because:
- This recipe can be prepared either as a stew or as a soup by adding more water to the pot.
- It is very filling and comforting, perfect as a winter dish.
- The more you reheat the dish, the better it tastes, so you can keep it for several meals.
- It warms all the house with its exquisite smell while you cook.
- Try to cook the stew one day before the meal because this kind of dish is always better when it rests one night in the fridge.
- Regarding the chickpeas, I really prefer the dry ones because they are tastier and firmer once cooked, but they must be rehydrated by resting for at least 12 hours in 3 times their volume of water before cooking. In order to always have chickpeas ready to cook, I freeze them once they spent 12 hours in the water, and unfreeze them just before cooking. The ultimate option is to buy the chickpeas frozen or in a can, they will have less flavour but it helps a lot time to time. I don’t recommend the quick rehydration solution that you can find online, it does not really work and the chickpeas stay a bit hard.
- The chorizo exists in 2 different versions, one is firm dry meat for the aperitif, very common in Spain, and the other is a tender short sausage for the cooking, so make sure you use this second one for the stew.
- If you don’t have fresh tomatoes, use a can of peeled tomatoes and mix them yourself with a hand mixer, instead of a can of crushed tomatoes, they will taste much better that way.
- The stew must cook at least 1 hour so that all the ingredients are tender and melt in the mouth.