One-Bowl Chorizo Chickpea Stew with Greens
Chickpea Stew with Chorizo and Greens is a delicious, nourishing one-bowl meal that you can make in 30 minutes flat.
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1/2 cup (80 g) finely chopped white or yellow onion
- 2 finely chopped garlic cloves
- 1 teaspoon paprika
- 1 teaspoon crushed red chili
- Freshly ground black pepper
- 1 bay leaf
- Kosher salt
- 2 15-ounce (850 g) cans chickpeas (or 4 cups cooked chickpeas) drained
- 2 roasted red bell peppers* or 2 jarred roasted red peppers peeled, seeded and chopped
- 1 pound (500 g) cooked chorizo sausage (about 4 links) cut into 1/2-inch pieces or 1 package vegetarian chorizo, prepared according to package directions
- 2 cups (60 g) loosely packed leafy greens such as kale, chard, spinach torn or chopped into bite-size pieces
- 1/2 cup (120 g) grated Manchego cheese or cheddar cheese
Instructions
- Pour the oil into a soup pot or Dutch oven and place over medium heat. Add the onion and garlic and cook until the onion is softened, stirring frequently.
- Stir in the paprika, chili, black pepper, bay leaf and 2 teaspoons salt to coat the spices in the oil.
- Add the chickpeas, red bell pepper and 4 cups water to the pot and bring to a simmer. Cook, partially covered, 20 - 25 minutes. Adjust the heat to medium-low if it starts to boil.
- Scoop out half the soup, puree in a blender and add back to the pot, or use an immersion stick blender to blend to a thick but chunky texture right in the pan. Add about 1/2 cup more water if you prefer a thinner consistency. Taste for seasoning and add more salt and pepper to taste.
- Stir the chorizo and greens into the hot stew to wilt the greens. Serve in bowl topped with the grated cheese.
Notes
- To roast red bell peppers, put the whole peppers on a hot barbecue grill, under a broiler or directly over a stovetop gas flame until blackened on all sides. Put the peppers in a bowl and cover. When cool, peel off the skin, remove the stem and seeds. Store peeled peppers in the refrigerator for a week or so.
- Make this hearty soup with meat or vegetarian chorizo
- Add cooked small pasta shells or couscous to satisfy hearty appetites
- Use an immersion blender to easily thicken and smooth the stew right in the pot, or skip that step and just enjoy!
Nutrition
Serving: 1gCalories: 214kcalCarbohydrates: 3gProtein: 10gFat: 18gSaturated Fat: 9gCholesterol: 63mgSodium: 895mgPotassium: 109mgFiber: 1gSugar: 1gVitamin A: 1602IUVitamin C: 25mgCalcium: 103mgIron: 1mg