30-Minute Chorizo Chickpea Stew

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon extra-virgin olive oil

1 package vegetarian chorizo

1 white or yellow onion (finely chopped)

2 finely chopped garlic cloves

1 teaspoon paprika

1 teaspoon crushed red chili

Kosher salt

1 15-ounce can chickpeas, pinto or cannellini beans (drained )

2 roasted red bell peppers* or 2 jarred roasted red peppers (peeled, seeded and chopped)

3 cups chicken or vegetable stock (or water)

1 pound loosely packed leafy greens such as kale, chard, spinach ( torn or chopped into bite-size pieces)

1/2 cup grated Manchego, cotija or cheddar cheese

250 grams tvp. Veggie protein

Directions

Pour the oil into a soup pot or Dutch oven and place over medium heat. Stir in the chorizo and cook until it's not longer pink, about 5 minutes. If using vegetarian chorizo, cook 2-3 minutes. Add the onion and garlic cook until the onion is softened, stirring frequently.

Stir in the paprika, chili, black pepper, 1½ teaspoons salt to coat the spices in the oil.Â

Add the beans or chickpeas, red bell pepper and 3 cups broth or water to the pot and bring to a simmer. Cook, covered, 20 minutes. Adjust the heat to medium-low if it starts to boil.

Stir the greens into the hot stew to wilt the greens. Serve in bowl topped with the grated cheese.

Nutrition

• Calories: 278 kcal
• Total Fat: 23 g
• Saturated Fat: 11 g
• Cholesterol: 63 mg
• Sodium: 1619 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 12 g