This hearty stew blends flavorful chorizo with chickpeas and vegetables, making it perfect for batch cooking and freezing. Enjoy it with crusty bread for a satisfying meal.
Nutritional Information (per serving):
- Calories: 305 kcal
- Protein: 15g
- Carbohydrates: 23g (of which 10g sugars)
- Fat: 15g (of which 4g saturates)
- Fibre: 8.5g
- Salt: 0.9g
Ingredients:
- 1 tbsp sunflower oil (or mild olive oil)
- 1 medium onion, finely sliced
- 2 garlic cloves, finely sliced
- 75g/2½oz soft cooking chorizo, sliced into 1.5cm/½in pieces
- 1 tsp hot smoked paprika
- 1 x 400g tin chopped tomatoes
- 200ml/7fl oz just-boiled water
- 2 tbsp tomato purée
- 1 x 400g tin chickpeas, drained and rinsed
- 75g/2½oz curly kale, rinsed, shredded, and tough stalks removed
- Salt and freshly ground black pepper
- Crusty bread, to serve
Method:
- Cook the Base:
- Heat the oil in a large non-stick saucepan over medium heat.
- Add the onion and garlic. Fry gently for 2-3 minutes until softened but not browned.
- Add Chorizo and Spices:
- Stir in the chorizo slices and hot smoked paprika. Fry for an additional 1-2 minutes.
- Prepare the Stew:
- Add the chopped tomatoes, just-boiled water, and tomato purée. Stir well.
- Bring to a boil, then reduce the heat and let it simmer.
- Simmer and Reduce:
- Add the drained chickpeas. Continue to simmer for 8-10 minutes, stirring occasionally, until the sauce reduces by about half.
- Finish with Kale:
- Stir in the shredded kale and cook for another 1-2 minutes, until tender.
- Season with salt and freshly ground black pepper to taste.
- Serve:
- Ladle the stew into bowls and serve with crusty bread.
