Chorizo-Chickpea Spanish Stew
Ingredients
- ½ (12-oz) pkg smoked chicken chorizo sausage links, sliced (such as Aidells)
- ½ Tbsp olive oil
- 1 cup chopped onion
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 1 (5-oz) pkg baby spinach
Instructions
- Cook sausage in hot oil in a 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.
- Divide into 3 portions; serve 2 portions. Refrigerate remaining portion up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
273
|
273
|
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