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Spicy Chickpea and Chicken Chorizo Stew

Recipe Submitted By Alejandra Ramos

Inspired by a classic Spanish soup, this recipe substitutes smoked chicken chorizo for the pork version--saving on fat and calories. Hearty chickpeas and fiber-packed kale round out this healthy and comforting dish.

Ingredients

teaspoons

Olive Oil

links smoked chicken chorizo (or other spicy smoked chicken sausage), cut into 1/2-inch pieces

medium onion, diced

1/4

cup

tomato paste

cloves

garlic, smashed

cups

low-sodium chicken broth

15-ounce cans low-sodium chickpeas, drained and rinsed

28-ounce can diced tomatoes

bay leaf

teaspoons

smoked Spanish paprika

teaspoon

kosher salt, plus extra as needed

teaspoon

freshly ground black pepper, plus extra as needed

1/4

teaspoon

cayenne pepper

cups

chopped fresh curly kale

Directions

In a medium skillet, heat the oil over medium heat and sauté chorizo and onions until fragrant, about 3 minutes. Remove from heat, add the tomato paste and garlic. Stir well to coat the ingredients with the tomato paste.

Transfer this mixture, plus all the other ingredients except the kale, into the bowl of a slow cooker. Cover, and cook on low for 6 to 8 hours.

Uncover, stir in the kale and cook for 30 minutes more. Discard the bay leaf and season to taste with additional salt and pepper.

The base number of servings for this recipe is 6

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Spicy Chickpea and Chicken Chorizo Stew

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