It’s the time of the year when the grayness of winter has sunk into our bones. I look out at the marsh and lake hoping that the ice will break up and the lake will move again. It’s the annual pause before spring when we are wanting, needing to see life again. I find myself watching for the finches to change color and the crocus to bloom.
To counter this time of the blahs I lean towards cooking something at little spicy, and chorizo definitely does the trick. I enjoy all chorizo whether it’s fresh Mexican (in link or bulk) or cured Spanish (in link ready to eat). Good chorizo is about the flavor profile. Traditionally made from pork, it may contain garlic powder, chili powder, smoked paprika, sweet paprika, salt, ground oregano, ground cumin and black pepper.
Several weeks ago I discovered a chicken chorizo that simply amazed me! The seasoning was perfect, and the texture bellied that it was even chicken. I also found that it was very versatile. I fry up a pound and keep it available for tacos, taco salads, or breakfast quesadillas. Then I made this chickpea stew. Wow.
CHORIZO CHICKPEA STEW
INGREDIENTS:
1 pound bulk chorizo of your choice
1 tablespoon olive oil
1 medium white onion, chopped
2-15 oz cans chickpeas, drained and rinsed
1 teaspoon sweet paprika
1 tablespoon tomato paste
4 cups vegetable stock (preferably homemade)
1/2 teaspoon kosher salt
2 cups packed fresh kale, stemmed and chopped
INSTRUCTIONS:
In a large heavy pot, brown the chorizo in the olive oil over medium-high heat until no longer pink, breaking it up with the back of a wooden spoon.
Add the chopped onion and continue to cook, until the onion is soft. Add the tomato paste, stirring until incorporated.
Add chickpeas, paprika, salt, and vegetable stock. Cover and simmer on medium-low for 20 minutes.
Add chopped kale, and simmer until kale is wilted and softened, about 5 minutes.
Ladle into bowls.
Serves 4
“In the spring, at the end of the day, you should smell like dirt.” –Margaret Atwood
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