Chickpea Stew with Kale and Chorizo

January 27th, 2017
Servings: 4 Side Dishes
Ingredients
  • 2 cups canned chickpeas, drained and rinsed
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 large onion, finely diced
  • 1 1/2 teaspoons finely chopped rosemary
  • 1 bay leaf
  • One 28-ounce can Italian tomatoes, chopped, 1 cup juice reserved
  • 1/2 pound soft cooked chorizo, sliced 1/4 inch thick OR Vegan Sausage (I used Tofurky® brand)
  • 10 ounces Kale, thick stems discarded, leaves torn
  • 1 Tbsp smoked sweet paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 cup chicken or vegetable broth
  • Salt and freshly ground pepper
Instructions
  1. In a medium, enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes.
  2. Add the tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the chorizo, the chickpeas and 1 cup broth and the tomato juice and bring to a simmer. Stir in half of the kale and cook until wilted, then stir in the remaining kale. Simmer over moderately low heat for 10 minutes, stirring occasionally. Season with paprika, cayenne, salt and pepper.