Chickpea-Kale Stew with Chorizo

recipe
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.

Yield:

4 servings (serving size: 1 1/2 cups stew and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 379
Caloriesfromfat 22 %
Fat 9.3 g
Satfat 2.5 g
Monofat 3.5 g
Polyfat 2.2 g
Protein 19.6 g
Carbohydrate 57.7 g
Fiber 13.6 g
Cholesterol 12 mg
Iron 5.6 mg
Sodium 649 mg
Calcium 190 mg

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

Preparation

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.

Jeanne Kelley,

Cooking Light

December 2007
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