Chorizo Stew with Kale

Name: Chorizo Stew with Kale
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 411 grams chickpeas, drained; 794 grams stewed tomatoes; 946 milliliters chicken stock; 3 cloves garlic, peeled and thinly sliced; 1 bundle Tuscan kale, stemmed and thinly sliced or chopped; 2 Tbsps olive oil, plus some for drizzling; 1 large onion, quartered lengthwise then sliced 1/4-inch thick; 4 servings Salt and pepper; 340 grams package Spanish chorizo, halved and cut into 1-inch half moons; 3 mediums large or starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices; 4 Portuguese rolls, toasted; 1 teaspoon smoked sweet paprika (1/3 palmful)

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.

Instructions

Heat the oil in a soup pot over medium-high heat.

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Soup

Cooking Oil

Equipment you will use

Pot

Add the chorizo and render 2 to 3 minutes, then remove to a plate.

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Chorizo

Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes.

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Salt And Pepper

Potato

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.

Ingredients you will need

Bay Leaves