Chickpea with Spinach and Chorizo
A spanish tapas turned into a full meal stew
Ingredients
- 1½ lbs chorizo Mexican-style, casing removed
- 2 yellow onions chopped
- 5 cloves garlic minced
- 1 fire roast red pepper cut into strips
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ cup black currants dried
- 28 oz chickpeas canned
- 28 oz canned whole tomatoes roughly broken up
- 1 tsp sea salt
- 1 pinch black pepper to taste
- 2 cups chicken broth or vegetable broth
- 6 oz baby spinach leaves
Instructions
- Remove the chorizo from its casing and break into 1 - 1½ inch pieces. In a dutch oven add olive oil and saute chorizo until browned, remove the pieces with a slotted spoon to a paper towel lined plate. Reserve.
- Add the onion into the dutch over with the remaining grease from the chorizo. Saute until translucent, and add the garlic, red pepper saute for 1 more minute until garlic is fragrant. Add the tomato paste, smoked paprika, cumin, currants, andd chickpeas. Stir mixture together until chickpeas are well coated. Add the canned tomatoes, breaking up the tomatoes by hand and add approxiamtely half the juices remaining in the can. Add the broth and stir to mix. Bring mix up to a slow boil, reduce to a simmer and partially cover with lid over low heat
- Allow stew to cook for 45 minutes to 1 hour. Serve hot
Nutrition
Calories: 899kcalCarbohydrates: 73gProtein: 49gFat: 46gSaturated Fat: 16gCholesterol: 106mgSodium: 3540mgPotassium: 1465mgFiber: 19gSugar: 17gVitamin A: 5252IUVitamin C: 63mgCalcium: 228mgIron: 13mg
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