Rating: 4 stars
1 Ratings
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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.

Jeanne Kelley
Recipe by Cooking Light December 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

379 calories; calories from fat 22%; fat 9.3g; saturated fat 2.5g; mono fat 3.5g; poly fat 2.2g; protein 19.6g; carbohydrates 57.7g; fiber 13.6g; cholesterol 12mg; iron 5.6mg; sodium 649mg; calcium 190mg.
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