Spicy Chickpea and Chicken Chorizo Stew

    Spicy Chickpea and Chicken Chorizo Stew
    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.

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    Ingredients
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    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
    Step 1
    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.
    Step 2
    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.
    Step 3
    Uncover, stir in the kale and cook for 30 minutes more. Discard the bay leaf and season to taste with additional salt and pepper.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    6
    0
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    535 mins
    Prep Time: 
    20 mins
    Cook Time: 
    515 mins
    Enter Quantity
    The base number of servings for this recipe is 6
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