Chickpea stew with chorizo

Ingredients for 4 servings:

• 2 onions
• 4 garlic cloves
• 1 large bell pepper(s) or 2 small ones
• 2 tomatoes
• 1 jar of pickled peppers, approx. 200 g drained weight
• ½ lemon(s)
• 2 tbsp olive oil
• 2 tbsp, leveled tomato paste
• 2 cans of chopped tomatoes, approx. 400 g each
• 2 cans of chickpeas, approx. 400 g each
• 2 tbsp hot paprika paste
• 1 chorizo, at least 500 g
• 1 tbsp honey, to taste
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Finely dice the onions and garlic. Chop the peppers and tomatoes. Drain the pickled peppers. Halve the chorizo ​​lengthwise and slice them. Heat the oil in a pan and fry the onions until lightly browned. Fry the tomato paste and paprika paste for about 2 minutes. Add the garlic and chorizo ​​and fry for 3 minutes. Add the peppers, tomatoes, canned tomatoes, pickled peppers, and chickpeas to the pan with the liquid and simmer uncovered for about 30 minutes to thicken slightly. Add the lemon juice and honey. Season with salt and pepper. If you like, serve with ciabatta or baguette.