Recipe: Spanish Chorizo & Chickpea Stew

A classic dish from the Catalonia region of Spain with a local Ontario produce twist, this stew is chock-full of veggies while still maintaining its comfort food appeal. It can be prepared mild or hot, and for a particularly seasonal serving suggestion, try dishing it up in roasted acorn squash bowls. This delicious recipe comes to us from chef Keith Hoare from Thistletown Collegiate Institute in Toronto and his student Divya Luthra, who stopped by The Goods to show us how to make the quick weeknight dinner that’s even more perfect for leftovers.

Ingredients

• 1 tbsp olive oil
• ½ cup carrots, medium dice
• ½ cup Spanish onion, medium dice
• ½ cup celery, medium dice
• ½ cup yellow bell pepper, medium dice
• 4 cloves garlic, finely chopped
• 2 tbsp rosemary, minced
• 1 bay leaf
• 2 tbsp smoked Spanish paprika
• 2 tsp black pepper
• 1 tsp crushed chili flakes
• 1 tbsp salt
• 8 oz Spanish cured chorizo sausage (hot or mild)
• 2 519 mL cans of chickpeas (drained & rinsed)
• 2 cups passata
• 1 cup chicken or vegetable stock
• 2 stalks kale, stem removed, chiffonade
• 2 stalks swiss chard, stem removed, chiffonade
• 2 sprigs of thyme, picked to garnish
• Water as needed

Preparation

First prepare all of your veggies. Next heat a large soup pot over medium high heat, add olive oil then sweat the carrot, onion, celery, pepper and garlic, sauté for a few minutes. Next add all spices, rosemary and bay leaf. Stir for a few minutes more until you smell a strong fragrance.

Now thinly slice the chorizo and add to the pot along with chickpeas, passata, stock, kale and water if desired. Bring to a boil and simmer for 20 minutes or until stew is slightly thickened and vegetables are tender. Just before serving add swiss chard, it does not take much time to cook, 1-2 minutes only. Taste and add more salt and pepper as needed. Thin out with water if desired.

Can be served on its own or over pasta, rice or in roasted acorn squash bowls, enjoy!