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

More From Cooking Light

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chickpea-Kale Stew with Chorizo Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy