Chickpea and Chorizo Stew

A vegetable-packed stew featuring peppery chorizo, chickpeas, and kale in a rich tomato base. Great for batch cooking and freezing.

Healthy High Protein Spanish One Pot Freezer Friendly

Estimated Nutrition

Calories

381.3

kcal / serving

762.5 kcal total

Carbs

28.8g

per serving

57.5 g total

Fat

18.8g

per serving

37.5 g total

Protein

18.8g

per serving

37.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Purée

GrainsCereals

loaf

Crusty Bread

to serve

LegumesPulses

400

Chickpeas

tinned

Liquids

200

Water

just-boiled

Meat

Chorizo

soft cooking variety

NutsSeeds

clove

Garlic

finely sliced

tsp

Hot Smoked Paprika

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Sunflower Oil

or mild olive oil

Vegetables

piece

Onion

medium, finely sliced

400

Chopped Tomatoes

tinned

Curly Kale

rinsed, shredded, tough stalks removed

Method

Heat oil in a large non-stick saucepan over medium heat.

Fry the onion and garlic for 2-3 minutes until softened.

Slice the chorizo into 1.5cm pieces.

Stir chorizo and paprika into the pan and fry for 2 minutes.

Add tomatoes, 200ml water, and tomato purée and bring to a boil.

Drain and rinse the chickpeas.

Add chickpeas and simmer for 8-10 minutes until the sauce reduces by half.

Add kale and simmer for 2 minutes until tender.

Season with salt and pepper and serve with bread.