Chorizo-Chickpea Spanish Stew

Fresh Orange-Avocado Salad
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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

  1. 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.
  2. 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.
  3. Divide into 3 portions; serve 2 portions. Refrigerate remaining portion up to 3 days.

Side Dish Ingredients

  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • ½ tsp crushed red pepper
  • 1 navel orange, peeled and sectioned
  • 1 avocado, diced

Side Dish Instructions

  1. Whisk together lime juice, oil, and red pepper in a bowl.
  2. Add orange sections to dressing, and toss well. Stir in avocado just before serving.

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