Spanish Chorizo and Chickpea Stew
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Spanish Chorizo and Chickpea Stew

Spanish Chorizo and Chickpea Stew

with Kale, Peppers and Spiced Croutons

This satisfying stew packs lots of protein with smoky chorizo sausage and filling chickpeas. It's a fiesta of flavour!

Tags:
Optional Spice
Quick
Allergens:
Gluten

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount
Chorizo Sausage, uncased

250 g

Chorizo Sausage, uncased

Sweet Bell Pepper

160 g

Sweet Bell Pepper

Ciabatta Roll

1 unit

Ciabatta Roll

(Contains Gluten)

Chickpeas

370 mL

Chickpeas

Mirepoix

113 g

Mirepoix

Chili Flakes

1 tsp

Chili Flakes

Kale, chopped

56 g

Kale, chopped

Smoked Paprika-Garlic Blend

1 tbsp

Smoked Paprika-Garlic Blend

Chicken Broth Concentrate

1 unit

Chicken Broth Concentrate

Crushed Tomatoes

370 mL

Crushed Tomatoes

Not included in your delivery

Oil*

2.5 tbsp

Oil*

Salt and Pepper*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories750 kcal
Fat38 g
Saturated Fat9 g
Carbohydrate63 g
Sugar13 g
Dietary Fiber13 g
Protein35 g
Cholesterol80 mg
Sodium1500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Measuring Spoons
Large Pot
Measuring Cups
Large Non-Stick Pan

Cooking Steps

Prep
1

Before starting, wash and dry all produce. Heat Guide for Step 3: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Core, then cut pepper into ½-inch pieces. Cut ciabatta into ½-inch pieces. Add ciabatta, half the Smoked Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat.

Cook peppers
2

Heat a large pot over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer peppers to a plate and set aside.

Start stew
3

Heat the same pot over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then chorizo and mirepoix. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Add remaining Smoked Paprika-Garlic Blend and ¼ tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min.

Finish stew
4

Add crushed tomatoes, chickpeas (including liquid), broth concentrate and 1/2 cup water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer until stew thickens slightly, 7-8 min. Add peppers and kale. Season with salt and pepper, then stir until kale wilts, 1 min.

Make croutons
5

While stew simmers, heat a large non-stick pan over medium heat. When hot, add ciabatta. Cook, stirring occasionally, until golden brown, 3-4 min. Transfer croutons to a plate.

Finish and serve
6

Divide stew between bowls. Top with spiced croutons.

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