One of my favorite things about this season is that it’s the perfect time of the year for easy soups and chilis, and they all feel so exciting because we haven’t had them since last winter..
This is a type of easy twist on a beef chili, with sweet potatoes and chickpeas instead of beans, and with chorizo instead of beef.
You end up with a bright colorful stew that is perfect for chilly nights and tucking up with a fall movie..
I’ve been watching a lot of the old fall rom coms: When harry met sally, sleepless in Seattle… What about you? Any movies you always watch this time of year?
Easy Chorizo Stew with Sweet Potato and Chickpeas
-3 chorizo sausages, out of the casing
-1 large sweet potato , cut into cubes
-3 medium carrots, sliced thin
-1 onion , diced
-5 c broth/stock/water
-2 cans chickpeas
-salt and pepper
In a non stick skillet, cook the chorizo and reserve. In a large stock pot, add the veggies and sweat. Then, add the chorizo and the stock. Cover and simmer for 40 minutes. Remove the lid and add the chickpeas. Cook another 10 minutes. Serve with crema, and decorate with herbs if you wish.
