Chickpea stew with chorizo ​​and vegetables

Ingredients for 4 servings:

• 400 g chickpeas, cooked, if necessary from the can
• 4 chorizo, sliced
• 1 red bell pepper(s), cut into pieces
• 3 stalks celery, cut into pieces
• 3 pak choi, cut into pieces
• 2 large onions, diced
• 4 cloves garlic, cut into small pieces
• 1 large potato(s) or sweet potato, cut into pieces
• 1 chili pepper(s), finely chopped
• 1 tbsp tomato paste
• 1 tsp Ras el Hanout
• 500 ml meat broth
• salt and pepper
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Brown the chorizo ​​with the bell pepper, onion, tomato paste, and potato in a little olive oil. Then add the chickpeas, chili, and garlic and continue to cook for a few minutes. Now add the broth, season with salt, pepper, and ras el hanout, and simmer for about 15 minutes. In a separate pan, wilt the bok choy in a little oil, then add it to the soup at the end and season to taste. I like to serve it with a baguette.