As living proof I do not favour vegetarian meals, this clearly isn’t one. I should add if you are noticing a similarity in some of the ingredients though, remember this is about a healthy bank too and some of the ingredients I have used such as chickpeas and tinned tomatoes are not only low priced are also good for you. Chorizo can be costly but you do not need to use a lot and so can get many portions from one sausage shaped piece. It also mentions cooking chorizo, must confess I just buy the cheapest and ensure I remove an outer skin if it has one.
My verdict though is I am not a big fan of kale I now know that and when told to remove stalks, I suggest you heed the warning!
Anyway, this recipe is taken from here. (Date accessed 16th October 2018)
- 1 tbsp sunflower or mild olive oil
- 1 medium onion, finely sliced
- 2 garlic cloves, finely sliced
- 75g/2½oz soft cooking chorizo
- 1 tsp hot smoked paprika (I may have added more!)
- 1 x 400g tin chopped tomatoes
- 200ml/7fl oz just-boiled water
- 2 tbsp tomato purée
- 1 x 400g tin chickpeas
- 75g/2½oz curly kale, rinsed, shredded, tough stalks removed (I strongly suggest removing the stalks…)
- salt and freshly ground black pepper
- Crusty bread, to serve (I won’t be having crusty bread but let me know if you do.)
- Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned.
- While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes.
- Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
- Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half.
- Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper.
- To serve, ladle the stew into serving bowls and serve with crusty bread. (If you are using crusty bread that is…)