ONE-BOWL CHORIZO CHICKPEA STEW WITH GREENS

The great thing aboÜt chorizo is that yoÜ can bÜy meaty versions of the saÜsage made with pork or chicken, as well as chorizo that’s completely vegetarian.

Chorizo is ÜsÜally seasoned with a blend of spices that inclÜdes paprika, garlic and chili. When yoÜ add those already tasty bits to this soÜp, things start to get even more moÜthwatering.

Make sÜre the chorizo yoÜ Üse for this recipe isn’t the dry-cÜred type, which is more like salami or pepperoni

Chickpea Stew with Chorizo and Greens is a delicioÜs, noÜrishing one-bowl meal that yoÜ can make in 30 minÜtes flat.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped (1/2 cÜp)
• 2 finely chopped garlic cloves
• 1 teaspoon paprika
• 1 teaspoon crÜshed red chili 
• Freshly groÜnd black pepper
• 1 bay leaf

Kosher salt

• 2 cans chickpeas, drained (or 4 cÜps cooked chickpeas)
• 2 roasted red bell peppers, peeled, seeded and chopped (see note) or 2 jarred roasted red peppers, chopped
• 1 poÜnd cooked chorizo saÜsage (aboÜt 4 links) cÜt into 1/2-inch pieces or 1 package vegetarian chorizo, prepared according to package directions
• 2 cÜps loosely packed leafy greens (kale, chard, spinach) torn or chopped into bite-size pieces
• 1/2 cÜp grated Manchego cheese

InstrÜctions

1. PoÜr the oil into a soÜp pot or DÜtch oven and place over mediÜm heat. Add the onion and garlic and cook Üntil the onion is softened, stirring freqÜently.
2. Stir in the paprika, chili, black pepper, bay leaf and 2 teaspoons salt to coat the spices in the oil. 
3. Add the chickpeas, red bell pepper and 4 cÜps water to the pot and bring to a simmer. Cook, partially covered, 20 - 25 minÜtes. AdjÜst the heat to mediÜm-low if it starts to boil.
4. Scoop oÜt half the soÜp and pÜree in a blender or Üse an immersion stick blender to blend to a thick bÜt chÜnky textÜre right in the pot. Add aboÜt 1/2 cÜp more water if yoÜ prefer a thinner consistency. Taste for seasoning and add more salt and pepper to taste.

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