Spicy Pork Stew with Chickpeas and Sausage

Is it stew weather? I think it’s finally stew weather here at least.

This morning a thick, chilly fog bank settled on the northern central valley and didn’t lift until after 10. We actually made this stew in early summer, but it was too hot in most of the country to post it.

But it looks like the 80 degree days we’ve been having this last month are finally behind us, and now is the time for a warm, spicy, hearty stew.

This pork stew is inspired by the flavors of Spain, with chunks of pork shoulder, chickpeas, olive oil, garlic, parsley and paprika. Smoked paprika too, which adds just a touch of smokey flavor to the stew.

Spicy Pork Stew with Chickpeas and Sausage Recipe

Smoked paprika adds a lovely smokey flavor to this stew. If you don't have any, and can't find it anywhere, you can sub regular paprika.

Ingredients

• 1 Tbsp olive oil
• 3 pounds pork shoulder, cut into 1-2 inch chunks
• Salt
• 1 large onion, chopped
• 1 large carrot, chopped
• All of the cloves from 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 Tbsp 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

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