Smoky Chorizo and Chickpea Stew
With tasty chunks of chorizo (made with meat, or plant-based), roasted red peppers, leafy greens and spices, this hearty stew is layered with flavor. This is an ideal one-bowl meal that you can make in 30 minutes flat.
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil
- ¾ pound Mexican or Spanish-style chorizo sausage (about 3 links) crumbled or sliced, or 1 package plant-based chorizo
- 1 cup chopped onion
- 2 garlic cloves finely chopped
- 2 teaspoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper or cayenne pepper
- Kosher salt
- 2 15-ounce cans (850 g) chickpeas drained
- 2 roasted red bell peppers jarred or homemade, chopped
- 3 cups chicken broth or vegetable broth
- 2 cups loosely packed leafy greens such as kale, chard, spinach torn or chopped into bite-size pieces
- ½ cup (60 g) grated cheddar, Monterey Jack or Manchego cheese plus more for serving
- 1 cup cooked soup pasta such as shells or orzo
Instructions
- Pour the oil into a soup pot or Dutch oven and place over medium heat. Stir in the chorizo and cook until it's not longer pink, about 5 minutes. If you're using plant-based chorizo, cook 2-3 minutes. Add the onion and garlic cook until the onion is softened, stirring frequently.
- Add the tomato paste, both paprikas, cumin, red pepper, and 1½ teaspoons salt Stir to coat the spices in the oil.
- Add the chickpeas, red bell pepper and 3 cups broth or water to the pot and bring to a simmer. Cook 20 minutes, uncovered. Adjust the heat to medium-low if it starts to boil.
- Stir the greens into the hot stew until they wilt. Add the cheese and pasta (if using). Serve in bowls with additional cheese.
Notes
- The stew will keep refrigerated up to 5 days, and frozen about one month. Be sure to cool completely and portion into airtight containers.
- To roast red bell peppers, put the whole peppers on a hot barbecue grill, under an oven 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, and remove the stem and seeds. Store peeled peppers in the refrigerator for a week or so.
- Make sure the chorizo you use for this recipe is uncooked, not the dry-cured type, which is more like salami or pepperoni.
- If you prefer a thicker texture, scoop out some of the soup, puree in a blender, and add back to the pot, or use an immersion stick blender to blend in the pan.
Nutrition
Calories: 146kcalCarbohydrates: 13gProtein: 5gFat: 9gSodium: 696mgFiber: 1gSugar: 2g
