Chickpea-Kale Stew with Chorizo |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This Spanish-style stew is delicious served with thick slices of garlic-rubbed toasted rustic bread. You need to make sure to use fully cooked Spanish-style chorizo and not the raw Mexican kind. Ingredients:
4 cups chopped onion |
1/2 cup diced spanish chorizo (about 2 ounces) |
6 garlic cloves, minced |
3 cups fat-free, less-sodium chicken broth |
3 cups cooked chickpeas (garbanzo beans) |
1 teaspoon dried oregano |
1/4 teaspoon salt |
3 cups chopped kale |
4 lemon wedges |
Directions:
1. Heat a Dutch oven over medium heat. Add first 3 ingredients to pan; cook 10 minutes or until onion is tender, stirring frequently. Add broth, chickpeas, oregano, and salt; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chickpeas are very tender. Stir in kale; simmer 10 minutes or until kale is tender. Serve with lemon wedges.
|
|