Southern Chilean Chickpea and Smoked Chorizo Tomaticán with Golden Corn and Basil

Instructions

1. 1

   1. Heat a wide pot over medium heat. Add 1 tablespoon of vegetable oil and brown the smoked chorizo for 5 to 6 minutes, until it releases some fat and develops color. Remove and set aside.

2. 2

   2. In the same pot, add the remaining tablespoon of vegetable oil. Sauté the onion and red bell pepper for 6 minutes, stirring, until softened. Add the garlic and cook 1 minute more.

3. 3

   3. Add the paprika, dried oregano, ground cumin, and tomato paste. Cook for 1 minute so the spices and paste lightly toast.

4. 4

   4. Pour in the white wine and scrape the bottom of the pot to release the browned bits. Cook for 2 minutes until most of the alcohol evaporates.

5. 5

   5. Add the chopped tomatoes, salt, and black pepper. Cook over medium heat for 10 minutes, stirring occasionally, until the tomatoes soften and create a juicy base.

6. 6

   6. Meanwhile, heat a large skillet over medium-high heat. Add the corn kernels with no extra oil and char them for 5 to 7 minutes, stirring only occasionally, until they have toasted spots. Set aside.

7. 7

   7. Add the hot vegetable broth, cooked chickpeas, and reserved chorizo to the pot. Mix well and cook over medium-low heat for 15 minutes so the stew thickens and the flavors blend.

8. 8

   8. Stir in the charred corn and half of the fresh basil. Cook 3 minutes more. Taste and adjust salt and pepper if needed.

9. 9

   9. Serve the tomaticán very hot, finishing with the remaining fresh basil on top. If you want to hold it before serving, you can keep it covered in a 200 °F / 95 °C oven for up to 10 minutes.