I've been featuring a lot of legume-based recipes on here lately, and this post is no exception. We eat a lot of lentils, peas, beans, etc. around here because they are A. loaded with protein, fiber, and other good stuff, B. endlessly versatile and interesting, and C. yummy. Today's recipe mixes things up a little with the addition of soy-based chorizo to this Spanish-inspired stew; in combination with lots of veggies, spices, and the ever popular chickpea, I find it adds a certain "meaty" something to this one-dish meal. Served over plain or saffron rice, a simmering cauldron of this stuff will fill your kitchen with delicious aromas and - as always - only improves as leftovers.
Chickpea, Chorizo, and Spinach Stew
~ 1 tbsp. olive oil
~ 1 large red onion, chopped
~ 1 tbsp. minced garlic
~ 2 carrots, diced
~ 2 stalks celery, diced
~ 1 red bell pepper, diced
~ 1 tsp. each: salt, smoked paprika, thyme, chili powder, sweet paprika
~ 1/2 tsp. each: turmeric, cinnamon, cayenne
~ 2 bay leaves
~ 12 oz. vegan chorizo (I used Trader Joe's)
~ 1 15 oz. can chickpeas, including liquid
~ 2 cups vegetable broth
~ 1 lb. frozen spinach, thawed
~ In a large, deep skillet or wok, sauté the onion over medium heat for a few minutes.
~ Add the garlic, celery, carrot, bell pepper, and seasonings; cook about 5 minutes more.
~ Crumble the chorizo into the pan, stir to combine, then add the chickpeas and broth. Raise the heat to high, cover, and bring just to a boil. Reduce to low and simmer for 30 minutes, stirring occasionally.
~ Add the spinach, stir to combine, and cook 5 minutes more. Fish out the bay leaves and serve hot over rice with hot sauce (if desired).