Spanish Chorizo & Kale Stew with Chickpeas

A fiery and flavourful stew that brings the taste of Spain to your kitchen. Spicy chorizo sausage provides a punch of flavour that infuses the broth, perfectly balanced by earthy kale and a small, thoughtful portion of chickpeas for texture and fibre.

Method

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced chorizo and cook for 4-5 minutes until it releases its oils and becomes crispy.

2. 2

   Add the chopped onion and cook in the chorizo oil for 5-7 minutes until softened. Add the minced garlic and smoked paprika and cook for another minute.

3. 3

   Pour in the chopped tomatoes and 200ml of water. Bring to a simmer.

4. 4

   Stir in the chopped kale, drained chickpeas, and ground almonds (to thicken the stew and add fibre/fat).

5. 5

   Season with salt and pepper. Let the stew simmer for 15 minutes, until the kale is tender and the flavours have melded.

6. 6

   Check seasoning and serve hot in deep bowls.