Umami Recipes
Umami Recipes

30-Minute Chorizo Chickpea Stew

4 servings

servings

10 minutes

active time

30 minutes

total time

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

Serving Size

-

Calories

278 kcal

Total Fat

23 g

Saturated Fat

11 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

63 mg

Sodium

1619 mg

Total Carbohydrate

5 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

12 g

4 servings

servings

10 minutes

active time

30 minutes

total time
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