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Spicy Chickpea and Chicken Chorizo Stew

Spicy Chickpea and Chicken Chorizo Stew

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
2
teaspoons
Olive Oil
3
links smoked chicken chorizo (or other spicy smoked chicken sausage), cut into 1/2-inch pieces
1
medium onion, diced
1/4
cup
tomato paste
2
cloves
garlic, smashed
4
cups
low-sodium chicken broth
2
15-ounce cans low-sodium chickpeas, drained and rinsed
1
28-ounce can diced tomatoes
1
bay leaf
2
teaspoons
smoked Spanish paprika
1
teaspoon
kosher salt, plus extra as needed
1
teaspoon
freshly ground black pepper, plus extra as needed
1/4
teaspoon
cayenne pepper
5
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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