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.
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
How to Make It
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.