Chorizo Stew with Kale
Chorizo Stew with Kale might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 1012 calories, 45g of protein, and 48g of fat each. This recipe covers 48% of your daily requirements of vitamins and minerals. If you have starchy potatoes, paprika, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 35 minutes. It can be enjoyed any time, but it is especially good for Autumn.
Heat the oil in a soup pot over medium-high heat.
Add the chorizo and render 2 to 3 minutes, then remove to a plate.
Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes.
Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas.
Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so.
Serve with the Portuguese rolls drizzled with some oil.
Get Rachael's shopping list for this episode's recipes here.