Chouriço and Chickpea Stew with Smoked Paprika

Dice the yellow onion into small pieces. Peel and thinly slice the garlic. Peel and dice the carrot into small cubes. Roughly chop the tomatoes. Roughly chop the parsley.

Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the sliced sausage in a single layer and cook until browned on both sides, about 3-4 minutes per side. Remove the sausage and set aside, leaving the rendered fat in the pot.

Add the remaining 2 tablespoons of olive oil to the Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the sliced garlic and diced carrot, cooking for another 3 minutes until fragrant.

Sprinkle the paprika and cayenne over the soffritto, stirring constantly for 30 seconds to bloom the spices. Add the chopped tomatoes and cook down for 2-3 minutes until they begin to break apart and release their juices.

Pour in the chicken broth and stir to combine. Add the browned sausage back to the pot along with the chickpeas. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until the chickpeas have absorbed the flavors and the broth has thickened slightly.

Season with salt and black pepper, adjusting to taste. If the stew needs more depth, add another pinch of paprika. Let rest for 5 minutes off the heat. Serve in deep bowls, garnished generously with chopped parsley and a final drizzle of olive oil if desired.