Chickpea-Kale Stew with Chorizo

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

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Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 22%
  • Fat: 9.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2.2g
  • Protein: 19.6g
  • Carbohydrate: 57.7g
  • Fiber: 13.6g
  • Cholesterol: 12mg
  • Iron: 5.6mg
  • Sodium: 649mg
  • Calcium: 190mg

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

  1. 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.
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