Chorizo Chickpea Lemon-Dill Stew

Instructions

1. Prepare Ingredients

   10 min hands-on

   • Dice the onions into small pieces.
   • Finely chop the garlic.
   • Halve the potatoes without peeling.
   • Strip kale leaves from stalks and roughly chop.
   • Slice the chorizo into 1 cm-thick coins.
   • Juice the lemons and set aside.
   • Rinse chickpeas thoroughly under cold water.

2. Sauté Aromatics

   5 min hands-on

   • Heat a large saucepan over medium heat.
   • Add olive oil, diced onions, and a pinch of salt. Cook for 3-4 minutes until onions are translucent.
   • Add garlic, chili powder, and bay leaf. Cook for another 1-2 minutes until garlic is fragrant.

3. Build Stew Base

   1 min hands-on20 min waiting

   • Add potatoes, kale, chickpeas, and chicken stock to the pan. Stir to combine.
   • Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

4. Prepare Chorizo Topping

   6 min hands-on

   • Heat a small dry frying pan over medium heat.
   • Add sliced chorizo and cook for 5-7 minutes until crispy. Drain on paper towels.

5. Finish Stew

   1 min hands-on5 min waiting

   • Check potatoes for tenderness after 20 minutes. Simmer longer if needed.
   • Stir in lemon juice and chopped dill. Season with salt and black pepper to taste.

6. Plate and Serve

   2 min hands-on

   • Ladle stew into serving bowls.
   • Top with crispy chorizo slices.
   • Optionally, drizzle chorizo oil over the stew.
   • Cooking tips:
   • To ensure silky chickpeas, soak them overnight before cooking or use canned chickpeas as a quicker alternative.
   • For a spicier kick, increase the chili powder or add a pinch of red pepper flakes along with the garlic.
   • To achieve maximum flavor from the chorizo, cook it on medium heat to allow the fat to render slowly without burning.
   • If you prefer a thicker stew, mash a few of the potatoes in the pot with the back of a spoon before serving.