Yup. More soup/stew. It is January, after all! This actually started out as a soup recipe, but the addition of potatoes thickened it up enough to count as a stew! Like last week's Thai coconut soup, this comes together relatively quickly... it works for a weeknight. And like most stews, this is even better the next day!
Chorizo Garbanzo Stew-12 oz. chorizo (not the smoked kind, the loose kind), removed from casings-1 Tablespoon oil-1 large white onion, chopped-6 cloves garlic, minced-2 shallots, chopped fine-1 Tablespoon dried thyme-1 Tablespoon smoke paprika-cayenne pepper to taste-4 stalks celery, chopped-4 yukon gold potatoes, peeled and cubed-1/2 cup dry white wine-5 cups chicken stock-2 cans garbanzo beans, rinsed and drainedCook the chorizo in the oil in a dutch oven or large pot, breaking up as it cooks, until fully cooked. Remove meat to a plate lined with paper towels to drain. Set aside. Cook the onion in the chorizo drippings until soft and starting to brown, about 10 minutes. Add the thyme, paprika, cayenne and cook about 5 minutes. Add the celery, garlic, shallot and potatoes and cook, stirring so everything is coated with flavor, for about 10 minutes. Add the chicken stock and wine, stirring and scraping the bottom to get the browned bits up. Bring to a boil. Reduce heat and simmer for 30-40 minutes. Add the chorizo back in and heat through. Serve, garnished with paprika.