Chorizo, Chickpea and Potato Stew with Kale Recipe

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Chorizo, Chickpea and Potato Stew with Kale recipe-recipe ideas-new recipes-woman and home
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time30 mins
Total Time40 mins
Nutrition Per PortionRDA
Calories362 Kcal18%
Fat18 g26%
Saturated Fat7 g35%
By Rebecca Smith
published

For a dinner party main meal that’s easy, quick and only uses one pot, you can’t go wrong with this lovely autumn recipe.

Kale is such a popular ingredient at the moment thanks to its high vitamin content and when combined with the protein and benefits of chickpea, it makes for a really healthy dish.

In this recipe, tasty chorizo adds a depth of delicious flavour, while mini new potatoes help to add carbs to fill you up.

Whether you’re cooking for a crowd or just want something easy you can whip up for dinner and then freeze the leftovers, this delicious dish will become a new family favourite.

HOW TO MAKE CHICKEN, CHICKPEA AND POTATO STEW WITH KALE

Method

  1. Heat the oil in a pan, add the onion and cook on a low heat until softened slightly. Add the garlic and cook for 2 minutes. Add the chorizo, turn up the heat and cook for another 2 minutes until the fat starts to seep out – if there's a lot, drain some off, but leave about 2tbsp in the pan.

  2. Add the chilli flakes (if using), tomatoes, sugar, lemon juice and seasoning. Cook for 2 minutes, then add the stock and potatoes. Cook, covered, for 10 minutes; uncover and simmer gently for 10 minutes, or until the potatoes are soft, adding the chickpeas for the final 5 minutes.

  3. Stir through the kale, bring back to a simmer and serve garnished with the parsley and spring onions.

Ingredients

  • 1tbsp olive oil
  • 1 onion, sliced
  • 1 garlic clove, peeled and sliced
  • 250g (9oz) cooking chorizo, cut into bite-size chunks
  • 1tsp chilli flakes (optional)
  • 400g can chopped tomatoes
  • 1tsp caster sugar
  • juice ½ lemon
  • 300ml (½pt) chicken stock
  • 250g (9oz) mini new potatoes
  • 400g can chickpeas, drained
  • 100g (4oz) kale, wilted
  • handful parsley and spring onions, finely chopped, to garnish
Rebecca Smith
Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

 

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

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