Spanish Chorizo Stew

Name: Spanish Chorizo Stew
Yield: 4 serving(s)
Ingredients: 4 oz. Spanish chorizo; 2 large carrots, chopped; 1 medium onion, finely chopped; 1 tbsp. extra-virgin olive oil; 1 can (15 oz.) lower-sodium chickpeas, undrained; 2 c. lower-sodium chicken broth; 1 can (28 oz.) crushed tomatoes; 12 oz. spinach, torn; Crusty bread

By The Good Housekeeping Test KitchenPublished: Oct 21, 2016

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Mike Garten

Yields:

4 serving(s)

Spicy stew makes the perfect warming fall meal.

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Ingredients

4 oz. Spanish chorizo
2 large carrots, chopped
1 medium onion, finely chopped
1 Tbsp. extra-virgin olive oil
1 can (15 oz.) lower-sodium chickpeas, undrained
2 cups lower-sodium chicken broth
1 can (28 oz.) crushed tomatoes
12 oz. spinach, torn
Crusty bread

Directions

1. Step 1In an 8-quart saucepot on medium, cook chorizo, thinly sliced into half-moons, carrots, and onion, in olive oil for 5 minutes or until onion begins to soften.
2. Step 2Add chickpeas and chicken broth. Heat to simmering on high; simmer 10 minutes, stirring occasionally. Stir in crushed tomatoes and spinach. Simmer for 5 minutes, stirring. Serve with crusty bread.

Nutritional Information (per serving): Calories 375; Protein 21g; Carbohydrate 40g; Total Fat 18g; Saturated Fat 5g; Dietary Fiber 11g; Sodium 940mg.

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