So this blog has been quiet for a little while…
A few weeks ago, my husband was diagnosed with a gluten sensitivity and was advised to immediately and permanently eliminate gluten from his diet. Since I am a good wife (or at least trying to be), I decided to go gluten-free as well to support him. It has been a big adjustment for both of us, and it has also meant that I have had to give up one of my favorite hobbies: baking. But we’re finding new and exciting foods to try, and we both feel great. So this blog is probably going to take a slightly different direction from now on as I explore vegan, gluten-free foods.
To kick it off, I’m going to start with this hearty Spanish-inspired chick pea stew. When I first made this shortly after Will got the instructions to go gluten-free, he was excited. He said it filled his desire for “junk-food fast-food taste” without actually being junky. I’m not sure if that’s the best way to sell this dish, but I will tell you it is easy to make and it is damn good. The chick peas really make this a hearty and filling dish.
One of the things you will need to find in order to make this dish is a gluten-free soy chorizo. Trader Joe’s has one that is labeled gluten-free, and that’s what we used. If you aren’t concerned about gluten, then use whatever veggie sausage you like, just dice it up before adding it to the pan.
You could serve this tapas-style with a few other small dishes, I think it would go nicely with a selection of marinated olives, garlic mushrooms, and wrinkled potatoes. Or, sit down to a bowl of it with a salad on the side and some crusty gluten-free bread (does such a thing even exist??).
Spanish Chickpea Stew
- 2 tablespoons olive oil
- 1 red onion, chopped
- 4 cloves garlic, crushed and chopped
- 12 oz package soy chorizo
- 2 ripe tomatoes, seeded and chopped OR 1 15 oz can diced tomatoes
- 4 cups chick peas, drained and rinsed
- 2 teaspoons paprika
- 1/2 cup chopped parsley (plus extra, for garnish)
- Salt & pepper, to taste
Heat the olive oil in a large stainless steel skillet over medium-high heat. Add the onion and saute for 5 minutes. Add the garlic and cook for 2 more minutes. Add the soy chorizo and cook for 2 minutes. Add the chick peas, tomato and paprika. Cook for 5 more minutes, stirring frequently to keep everything from sticking. Remove from heat and stir in parsley. Season with salt and pepper to taste. Serve hot, garnished with more parsley if desired.
Makes 6 servings.
6 thoughts on “Spanish Chickpea Stew”
ok, that looks delicious…
D’oh! I should have offered you some!
Looks like I have to make this.
Very tasty and super easy to make. I didn’t have parsley, so I substituted cilantro and also added some chopped red pepper. A dollop of plain yogurt helped to cool the spiciness. This recipe is a keeper!
Thanks Roxanne…glad you like it!
I was wondering, is Trader Joe’s soy chorizo labeled Gluten Free, or is is labeled No Gluten Ingredients Used? If it just has their little symbol on it then that means No Gluten Ingredients Used but it could still be made in the same place that they use gluten ingredients. It could even be on the same equipment.
I’m looking for Gluten Free soy chorizo and would love it if this really is!!
Thank you so much for the information.
The recipe looks delicious.
Oh, one more thing, you don’t have to give up baking. You may have already figured that out, but there are some great GF baked goods recipes. You just have to experiment.
I also have a gluten free blog, it’s http://glutenfreegreenie.blogspot.com/
I know this is an older post, but if you have any questions about being gluten free or anything like that please feel free to contact me. I have an email me button on my blog.