Chorizo-Chickpea Spanish Stew
Orange-Avocado Salad
Ingredients
- 1 (12-oz) pkg smoked chicken chorizo sausage links, sliced (such as Aidells)
- 1 Tbsp olive oil
- 1 (8-oz) pkg chopped onions
- 2 (15-oz) cans chickpeas, drained and rinsed
- 2 (14.5-oz) cans diced tomatoes with basil, garlic, and oregano
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 (5-oz) pkg baby spinach
Instructions
- Cook sausage in hot oil in a large Dutch oven 3 to 4 minutes or until browned. Remove from pot. Add onions; cook 3 to 4 minutes or until tender.
- Stir in sausage, chickpeas, tomatoes, paprika, and cumin. Cover and cook 15 minutes. Stir in spinach; cook 1 to 2 minutes or until spinach is wilted.
Side Dish Ingredients
- 2 Tbsp fresh lime juice
- 2 Tbsp extra virgin olive oil
- ¼ tsp salt
- 4 navel oranges
- 1 large avocado, sliced
- ¼ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Whisk together lime juice, oil, and salt.
- Peel oranges, and cut horizontally into rounds. Arrange oranges and avocado on a platter. Drizzle with dressing; sprinkle with seeds.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
273
|
178
|
451
|
| Fat (g) | 11 | 13 | 24 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 17 | 3 | 20 |
| Carb (g) | 26 | 16 | 42 |
| Fiber (g) | 7 | 5 | 12 |
| Sodium (mg) | 980 | 112 | 1092 |
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