Spanish Bean and Chorizo Stew
The stew makes a quick and satisfying meal for lunch or dinner. Serve with crusty bread and some hard Spanish cheese on the side.
Makes
Serving size
Ingredients
5 tablespoons olive oil
½ onion, diced
½ red or yellow bell pepper, diced
1 small zucchini, diced
2 cloves of garlic, minced
3 ounces low sodium Spanish chorizo sausage, sliced
3 sprigs thyme
4 cups water
1 (15 ounces) can chickpeas, rinsed and drained
Black pepper, freshly grounded, to taste
Instructions
- Heat the olive oil in a medium sized saucepan over medium heat.
- Add the onion and bell pepper. Reduce heat and cook until softened, about 10 minutes, stirring occasionally.
- Add the zucchini, garlic and chorizo slices, and cook over medium heat, about 5-8 minutes, or until the chorizo is browned.
- Add more olive-oil if needed.
- Remove thyme leaves from the stems and add them to the stockpot.
- Add water and chickpeas to the pot and bring to a boil. Lower heat and simmer 15 minutes more.
- Season with pepper and serve.
Cooking Tip
Chorizo is a great refrigerator staple. One link can last for a long time and be used sparingly to add a bit of additional flavor to eggs or stews. Just be mindful of the sodium.
Recipe contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
