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Spanish chickpea, chorizo and kale stew

Name: Spanish chickpea, chorizo and kale stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 15 ml olive oil; 120 g cured chorizo; 1 onion; 2 cloves garlic; 2 tsp smoked paprika; 200 g chopped tomatoes; 240 g chickpeas, drained; 200 ml vegetable stock; 150 g kale, stalks removed; 1 tsp sherry vinegar; Salt, to taste; Black pepper, to taste; 2 slices crusty bread

A smoky one-pan stew of chickpeas, chorizo and kale finished with sherry vinegar and served with bread.

Total: 30 min
Hands on: 15 min
Serves: 2
Method: hob
Cuisine: Spanish

Per serving · estimated

Energy: 600 kcal
Protein: 27 g
Fat: 30 g
Carbs: 55 g

Freshly cooked Spanish chickpea, chorizo and kale stew

Method

Step 1 of 11
Dice the onion.
- Onion
Step 2 of 11
Slice the garlic thinly.
- Garlic
Step 3 of 11
Cut the chorizo into small cubes and tear the kale into bite-size pieces.
- Cured chorizo
- Kale, stalks removed
Step 4 of 11
Heat the oil in a wide pan over medium heat.
- Olive oil
Step 5 of 11
Fry the chorizo for 3 minutes until the red fat runs.
- Cured chorizo
3 min
Step 6 of 11
Add the onion and cook for 5 minutes until soft and glassy.
- Onion
5 min
What ‘ready’ looks like
Step 7 of 11
Stir in the garlic and smoked paprika and cook for 1 minute.
- Garlic
- Smoked paprika
1 min
Step 8 of 11
Add the tomatoes, chickpeas and stock and bring to a gentle simmer.
- Chopped tomatoes
- Chickpeas, drained
- Vegetable stock
What ‘ready’ looks like
Step 9 of 11
Simmer uncovered for 8 minutes until slightly thickened.
8 min
Step 10 of 11
Stir in the kale and cook for 4 minutes until wilted and tender.
- Kale, stalks removed
4 min
Step 11 of 11
Finish with sherry vinegar, salt and pepper and serve with bread.
- Sherry vinegar
- Salt
- Black pepper
- Crusty bread

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