During a recent cold snap here I came across a recipe for Chorizo Chickpea Stew that sounded simple as well as satisfying for dinner on a frigid day. I happened to have a package of chicken chorizo sausage in the freezer as well as most of the other ingredients I needed on hand, so I gave it a try. It is delicious! The chorizo adds just enough spiciness, and the stew was hearty enough for a filling meal. I made some brown rice, and my husband had made some cornbread earlier in the day, so we had both with the stew. I really liked the addition of some leftover cooked shrimp I had, and the greens fulfilled my requirement for a nutritious vegetable addition, so I would likely modify the recipe with these additions again the next time I make it. If you are looking for a good cold weather meal, I highly recommend this stew!
Chickpea Chorizo Stew
1 1/2 T. olive oil
8-12 oz. chorizo, halved and sliced (or other smoked sausage)*
2 cloves garlic, minced
1/2 tsp. dried thyme
1/2 tsp. smoked paprika
1 bay leaf
1 can (14 oz.) crushed tomatoes (see Notes)
1 can (14 oz.) chickpeas , drained
1 cup chicken stock/broth (I used water)
3 oz. (a few handfuls) baby kale or other greens
1/4 tsp. salt
1/4 tsp. black pepper (optional)
Heat the olive oil in a large saucepan over medium-high heat. Add the chorizo and cook for 3 minutes or until golden. Add the garlic, thyme, paprika, and bay leaf. Stir for 1 minute.
Add the tomatoes, chickpeas, chicken stock, greens, salt, and pepper. Stir and bring to a simmer. Lower the heat down to medium low so that it is simmering very gently. Cook for 15 minutes, uncovered, stirring regularly, until the sauce has reduced and thickened.
Discard the bay leaf and serve. Serves 3-4.
Notes: I did not have canned tomatoes, so I substituted one can (6 oz.) tomato paste, one can (8 oz.) unsalted tomato sauce, and four small fresh tomatoes instead. I also had some leftover cooked store-bought shrimp flavored with citrus and rosemary that I added at the very end and heated through.
I served this with brown rice and cornbread, but you can serve it with bread, quinoa, or even pasta if you prefer. Leftovers (if you have any!) will keep for several days in the fridge, or 3 months in the freezer.
*I used Boar’s Head Chorizo All Natural Chicken Sausage.
