Chorizo & Chickpea Stew

Instructions

1. Prepare Ingredients

   10 min hands-on

   • Peel and dice the onions into small pieces.
   • Finely slice the garlic.
   • Peel and cut the potatoes into halves or quarters for even cooking.
   • Remove kale leaves from stalks and roughly chop.
   • Slice chorizo into coins.
   • Juice lemons and chop dill finely.

2. Cook Aromatics

   6 min hands-on

   • Heat a large saucepan over medium heat and add olive oil.
   • Add diced onions with a pinch of salt and sauté until translucent.
   • Stir in garlic, chili powder, and bay leaf, cooking until aromatic.

3. Build Stew

   3 min hands-on20 min waiting

   • Add potatoes, kale, and chickpeas to the saucepan and stir.
   • Pour in chicken stock to submerge ingredients, bring to a boil.
   • Reduce heat to low, cover, and simmer until potatoes are tender.

4. Crisp Chorizo

   7 min hands-on

   • Heat a small pan over medium-low heat with olive oil.
   • Cook chorizo slices until crisp on both sides.

5. Season and Finish

   2 min hands-on

   • Remove bay leaf from stew and adjust seasoning with salt, pepper, and lemon juice.
   • Stir in chopped dill.

6. Serve or Store

   3 min hands-on15 min waiting

   • Ladle stew into bowls and top with crispy chorizo.
   • Cool and store in containers, refrigerating for up to 3 days.
   • Cooking tips:
   • For a silkier texture, lightly mash a few cooked potatoes.
   • Increase chili powder or add red pepper flakes for more spice.
   • For a vegetarian version, omit chorizo and use vegetable stock.
   • Serve with crusty bread or over rice for a heartier meal.