Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
No ratings yet
Chorizo Chickpea Stew with Ciabatta Croutons
Print Recipe
Pack with wholesome veggies and chickpeas, this stew takes a budget-friendly approach by using ground pork and spices to make your own chorizo.
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
6
Ingredients
Spice Blend:
2
tbsp
smoked paprika
2
tsp
ancho chili powder
1
tsp
ground cumin
1
tsp
oregano
1
tsp
coriander
½
tsp
chili powder
Dash of cinnamon
Dash of ground cloves
Stew:
1
lb
450 to 500g ground pork
2
tbsp
red wine
(optional)
1
onion
diced
2
red peppers
cut into large chunks
3
cloves
garlic
minced
4
cups
fresh spinach
2
carrots
grated
1
can
680 ml or 23 oz tomato sauce
1
tbsp
chicken better than bouillon
1
tsp
salt
2
cans
540 ml or 18 oz each or 3 cups boiled chickpeas *see note
1
cup
water *see note
Croutons:
390
g
ciabatta bread or rolls
3
tbsp
olive oil
Salt
for sprinkling
Instructions
To Make The Stew:
Stir together the spice blend.
In a large pot, add the ground pork and spice blend. Cook over medium heat, crumbling the meat as it cooks.
Once the meat is no longer pink, stir in the red wine (if using).
Add the onion and peppers. Cook until the onions are soft.
Add the garlic. Cook for one minute.
Add in the remaining ingredients. Cook until the spinach is completely wilted.
To Make The Croutons:
Preheat your oven to broil at 400 degrees Fahrenheit.
Tear the ciabatta bread into bite-sized pieces and arrange in a single layer on a baking sheet.
Drizzle with oil and sprinkle with salt. Stir to combine.
Bake for 5 minutes, and stir.
Continue baking and stirring, 1-2 minutes at a time, until the croutons are lightly toasted.
Notes
If you’re using canned chickpeas, use the water in the can and skip the cup of water.
If you’re using boiled chickpeas, use the cup of water.
Nutrition
Calories:
483
kcal
|
Carbohydrates:
45
g
|
Protein:
22
g
|
Fat:
25
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
55
mg
|
Sodium:
1223
mg
|
Potassium:
886
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
8367
IU
|
Vitamin C:
66
mg
|
Calcium:
76
mg
|
Iron:
3
mg
Course:
dinner
Cuisine:
spanish
Servings:
6
Calories:
483
kcal
Author:
Jessica Penner, RD