Chickpea And Chorizo Stew
This flavorful and hearty chickpea and chorizo stew is a comforting dish that brings together a mix of tender chickpeas, savory chorizo, and vibrant kale in a rich tomato-based sauce. The smoky paprika adds a depth of flavor, making it a satisfying meal that will warm you up from the inside out. Perfect for a cozy night in or as a crowd-pleasing dish to share with loved ones. Serve with some crusty bread for a complete and delicious meal.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower or mild olive oil
- 1 medium onion
- 2 garlic
- 75g/2½oz soft cooking chorizo
- 1 tsp hot smoked paprika
- 1 x 400g tin chopped tomatoes
- 200ml/7fl oz just-boiled water
- 2 tbsp tomato purée
- 1 x 400g tin chickpeas
- 75g/2½oz curly kale
- and freshly ground saltblack pepper
- crusty bread
Instructions
- Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned.
- While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes.
- Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
- Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half.
- Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper.
- To serve, ladle the stew into serving bowls and serve with crusty bread.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2-3
Nutrition
- Calories: 305kcal
- Carbohydrate Content: 23g
- Fat Content: 15g
- Fiber Content: 8.5g
- Protein Content: 15g
- Saturated Fat Content: 4g
- Sugar Content: 10g
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