Smoked Paprika Chickpea and Chorizo Stew

How to Make Smoked Paprika Chickpea and Chorizo Stew

Total time: 35 min · Yields 4 servings

1. 1

   Sauté the Aromatics

   Heat olive oil in a large Dutch oven over medium heat. Add the sliced chorizo and cook for 3-4 minutes until the fat renders and the edges are slightly crisp. Add the onions and carrots, sautéing for another 5 minutes until the vegetables soften.

2. 2

   Bloom the Spices

   Stir in the minced garlic, smoked paprika, oregano, and red pepper flakes. Cook for about 60 seconds until fragrant, being careful not to burn the garlic.

3. 3

   Simmer the Stew

   Pour in the chickpeas, diced tomatoes (with juices), and broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes to allow the flavors to meld.

4. 4

   Add Greens and Seasoning

   Remove the lid and stir in the chopped kale. Simmer for an additional 2-3 minutes until the kale is wilted. Stir in the lemon juice, then season with salt and pepper to taste.

5. 5

   Garnish and Serve

   Ladle the hot stew into deep bowls. Garnish with fresh parsley and an extra drizzle of olive oil if desired.