Spicy and hearty and seasoned with onions, garlic, and paprika.
Is it stew weather?
I think it’s finally stew weather here at least.
Elise Bauer
Smoked paprika too, which adds just a touch of smokey flavor to the stew.
Working in batches to ensure that you do not crowd the pan, brown the pieces of pork shoulder.
Sprinkle a little salt over the pork as it cooks.
Once browned, set aside to a bowl.
Add the chopped onions and carrots to the pan.
Stir well and scrape up any bits from the bottom of the pot.
Cook over medium-high heat until the onions start to brown.
Add the chopped garlic and cook for another minute.
Add the pork, the sausage, crushed tomatoes and water, then stir to combine.
Stir in the various paprikas.
Add salt to taste.
Remove the sausages from the pot and cut them into chunks, then return them to the pot.
Add the chickpeas and parsley, stir well and adjust salt to taste.
Cook for 5 minutes further.
Excellent served with crusty bread and red wine.
