This Spanish-inspired chorizo stew puts a fun and spicy twist on traditional beef stew recipes, and it’s the perfect way to keep warm all season long!
- 4 ounces chorizo
- 2 large carrots, chopped
- 1 medium onion, finely chopped
- 1 tablespoon extra-virgin olive oil
- 1-15 ounce can lower-sodium chickpeas, undrained
- 2 cups lower-sodium chicken broth
- 1-28 ounce can crushed tomatoes
- 12 ounces spinach, torn
Step 1: Thinly slice the chorizo into half-moons. In an 8-quart pot over medium heat, cook the chorizo, carrots and onion in olive oil for about 5 minutes or until the onions begin to soften.
Step 2: Add the chickpeas and chicken broth. Turn the heat up to high until simmering, then let simmer for 10 minutes, stirring occasionally.
Step 3: Stir in the crushed tomatoes and spinach, and simmer for 5 more minutes while stirring before serving.
This dish is best served hot with some crusty bread for dipping. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.