Spanish Chorizo & Chickpea Stew


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

SHARE NOW:

IngredientsQuantities
Spanish chorizo sausage 8 oz
Swiss chard, chopped 1 cup
Garlic cloves, finely chopped 4
Club House Rosemary Leaves 1 tbsp
Club House Bay Leaves, Whole 1
Club House Smoked Paprika 2 tbsp
Salt 1 tbsp
Club House Pepper, Black Ground 2 tsp
Club House Roasted Garlic and Peppers Seasoning 1 tbsp
Olive Oil 1 tbsp
Acorn Squash 4
Chickpeas, drained and rinsed 519 mL
Passata 2 cup
Chicken stock 1 cup
Carrots, diced 1/2 cup
Celery, diced 1/2 cup
Spanish onion, diced 1/2 cup
Sweet yellow peppers, diced 1/2 cup
Kale, diced 1/2 cup
Rice
Rice, long grain 1 cup
Shallots, finely diced 1/4 cup
Olive oil 1 tbsp
Chicken stock 2 cups
Club House Bay Leaves, Whole 1
Salt 2 tsp
Club House Pepper, Black Ground 1 tsp
Butter 1 tbsp
Garnish
Club House Thyme Ground 1 tbsp

Instructions

This recipe was created for Club House for Chefs by: Keith Hoare, Chef Culinary Instructor of Thistletown Collegiate in Toronto, ON.

For the Spanish Chorizo and Chickpea Stew: Add oil to pan over high heat. Sweat the vegetables with the seasonings. Add the chorizo, chickpeas, passata and stock. Bring to a boil and simmer for 20 minutes.

For the Rice: Sweat the shallots with olive oil. Add bay leaf, rice, salt and pepper to chicken stock and bring to a boil. Reduce to a simmer and cook until tender for approximately 15-20 minutes.

For Serving: Pour stew in carved out acorn squash and place on a bed of rice. Garnish with thyme.

You might also be interested in:


Say cheese

Canadian consumers drive demand for decadent pizzas

Poutine How listening to patrons can really pay off

Revealed what Canadians want from their pizza in 2018

New flavour trends for starter menus