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.
Cooking Light DECEMBER 2007
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.
Go to full version of