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.

Serving size

1½ cups

Makes

5

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

Nutrition Info

Makes:Serving size: 1½ cups

Calories

309

Fat

22 g

Saturated Fat

5 g

Cholesterol

15 mg

Carbohydrates

20 g

Sugar

5 g

Fiber

5 g

Protein

10 g

Sodium

218 mg

Calcium

42 mg

Phosphorus

141 mg

Potassium

358 mg

Instructions

  1. Heat the olive oil in a medium sized saucepan over medium heat.
  2. Add the onion and bell pepper. Reduce heat and cook until softened, about 10 minutes, stirring occasionally.
  3. Add the zucchini, garlic and chorizo slices, and cook over medium heat, about 5-8 minutes, or until the chorizo is browned.
  4. Add more olive-oil if needed.
  5. Remove thyme leaves from the stems and add them to the stockpot.
  6. Add water and chickpeas to the pot and bring to a boil. Lower heat and simmer 15 minutes more.
  7. Season with pepper and serve.

 

Recipe contributed by FamilyCook Productions

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.