Chickpea, Kale, and Chorizo Stew Recipe

by katerina on January 24, 2012

Chickpea Stew Recipe

This chickpea and kale stew is the ideal nutrient dense comfort food to inhale after a day of wintery outdoor activity. Beans and greens are both hearty and healthy and will warm you from the inside up. In this recipe a portion of the chickpeas are blended to form a sauce so creamy that you will swear that a heel of parmesan has been bubbling away in it all day.

Kale Stew Recipe

This chickpea stew can be easily converted to vegan simply by omitting the chorizo. The recipe makes for excellent leftovers and great lunches and freezes well.

Print Recipe

Chickpea, Kale, and Chorizo Stew Recipe

(serves 6)

2 cups dried chickpeas (*)
1 teaspoon baking soda
salt
a bay leaf
1 teaspoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 -1 teaspoon chili flakes
1 teaspoon fresh thyme, plus sprigs if you have them
2 medium sweet potatoes
4 cups chopped kale
2 dry chorizo sausages
1/2 lemon, juiced

Cook the chickpeas and reserve the cooking water. To cook the chickpeas you will first need to soak the beans. If possible soak them overnight with enough water to cover by a few inches, and a teaspoon each of salt and baking soda. Overnight is best, but you can get away with several hours of soaking if necessary. Once they have been soaked, drain and discard beans and give them a few rinses. Place in a large pot and cover with several inches of water. Add another teaspoon of salt and a bay leaf. Bring to a simmer and cook until beans are tender. As foam rises to the surface skim and discard. If using immediately, separate out half the chickpeas and set aside, if not allow to cool, then you can store the liquid and beans separately in the fridge for up to 3 days.

To make the stew, heat the olive oil in a medium dutch oven over medium-low heat. Add the diced onion and a pinch of salt. Sweat until nice and soft. Add the chill flakes and garlic and cook for 3 minutes, stirring regularly. Measure your bean cooking liquid and add enough water to make one litre if necessary. Add the liquid to the soup pot along with half of the cooked chickpeas and a teaspoon of salt. Bring to a simmer to allow the flavours to blend. Transfer to a blender (or use a handheld) to thoroughly blend. Return to the pot.

Peel the sweet potato and chop into about 1/2" squares . Chop the chorizo the same size. Add them both to the soup. Add the thyme leaves, and sprigs if you have them, the kale and the remaining chickpeas. Bring to a simmer and cook for 30 minutes or until the sweet potatoes are soft. Season the soup to taste, likely at least another teaspoon of salt and lots of freshly ground pepper will be necessary. When serving remove the thyme, squeeze in a dash of lemon juice and drizzle with olive oil. Serve hot.

(*) If you want to substitute canned chickpeas you can, but you will also need one litre of vegetable or chicken stock.


Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time:60 minutes
Calories(approximate per serving): 420



{ 7 comments… read them below or add one }

Melissa@EyesBigger January 24, 2012 at 10:10 pm

I’ve been using chickpeas more and more and this looks like a really tasty winter stew. Love the chorizo.

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John Korbar January 25, 2012 at 7:52 am

Hi Katerina-

Do you think that Swiss Chard is an OK substitute for Kale in this, and other, recipes?

Thanks.

John

Reply

katerina January 25, 2012 at 8:32 am

@Melissa, me too! I am loving chickpeas right now.

@John – yes, but you probably want to alter the recipe slightly. Chop the stems and cook them with the onion and garlic, then add the swiss chard leaves(chopped) separately and maybe for less time then the kale?

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JR January 26, 2012 at 6:03 am

I have to ask what are chorizo sausages?
Thanks, just starting to cook

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katerina January 26, 2012 at 7:01 am

Chorizo is a sausage that is usually either Sapnish or Mexican. The Mexican style is frequently sold like loose ground meat whereas the Spanish is usually a dry style that is sometimes already fully edible. In this case I used Spanish chorizo. You can usually find it behind the counter at your deli, or pre-wrapped and near where they sell salamis in your grocery store.

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Best Easy Cook February 1, 2012 at 10:23 am

Thanks so much for this recipe, I made it last night and it was really good! I didn’t have chorizo so used regular sausage that I browned first then put in. I’m always looking for yummy recipes that use kale – always trying to serve it to my family. Thanks! Eileen

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katerina February 1, 2012 at 10:35 am

@Best – yeay! Glad to hear it, I am a bit of a kale addict, so I got you ;)

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