Spanish Sensation: Smoky Chorizo and Chickpea Stew with Crispy Kale

Hello, lovely readers! Today, I’m excited to share a recipe that brings a touch of Spain right into your kitchen. As a 30-year-old Brit who loves to cook at home, I’m always on the lookout for vibrant dishes that pack a punch of flavor. This Smoky Chorizo and Chickpea Stew does exactly that, and it’s perfect for those chilly evenings when you need a bit of warmth and comfort.

One of the things I enjoy most about cooking is exploring different cuisines and experimenting with various flavors. This dish is a fantastic example of how simple ingredients can come together to create something truly magical. With the bold, smoky taste of chorizo and the hearty goodness of chickpeas, this stew is bound to become a household favorite.

Now, before we dive into the recipe, let’s talk a bit about my inspiration for this dish. I first came across a similar stew while traveling in Spain with my wife. We were at a quaint little tapas bar, and the aromatic flavors just blew us away. Ever since then, I’ve been determined to recreate that experience in my own kitchen. And after a few trials (and some tasty errors), I believe I’ve nailed it!

Ingredients

• 200g chorizo, sliced
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 400g can chickpeas, drained and rinsed
• 400g can chopped tomatoes
• 250ml vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 150g fresh kale, chopped
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Method

1. Prepare your ingredients by slicing the chorizo, dicing the onion and bell peppers, mincing the garlic, draining and rinsing the chickpeas, and chopping the kale.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced chorizo and cook for 4-5 minutes until it releases its oils and starts to crisp. Remove the chorizo with a slotted spoon and set aside.
3. In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and cook for 5-6 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the diced red and yellow bell peppers to the pot and cook for 4-5 minutes until slightly softened. Stir in the smoked paprika, ground cumin, and dried oregano. Cook for 1 minute to toast the spices.
5. Add the chickpeas, chopped tomatoes, and vegetable broth to the pot. Stir to combine. Bring to a boil, then reduce the heat to low and let simmer uncovered for 20 minutes, allowing the flavors to meld together.
6. Preheat your oven to 180°C (350°F). Spread the chopped kale on a baking tray, drizzle with lemon juice, and a pinch of salt. Bake for 10-12 minutes, or until the kale is crispy.
7. Return the cooked chorizo to the pot and stir it into the stew. Simmer for an additional 5 minutes to heat the chorizo through. Adjust seasoning with salt and pepper to taste.
8. Ladle the stew into bowls. Top with crispy kale and a sprinkle of fresh chopped parsley. Serve hot and enjoy!

There you have it! A hearty, flavorful stew that’s perfect for your next cozy dinner. The smoky chorizo and chickpeas create such a satisfying base, and the crispy kale adds that perfect crunch to each bite. Plus, it’s all allergy-friendly, so you can serve it up without a worry. Give it a try and let me know how it turns out in the comments below. Happy cooking!