Spanish Chickpea & Kale Stew

A potaje de garbanzos-inspired stew — chickpeas slow-simmered with kale, carrots, smoked paprika, and garlic. Deeply savory, warming, and satisfying.

Servings: 2 | Prep: 15 min (plus overnight soak) | Cook: 50 min | Calories: 480 per serving

Ingredients

Stew

• 175g dried chickpeas, soaked overnight and drained
• 1½ tbsp olive oil
• 1 medium onion, diced
• 1-2 carrots, peeled and diced
• 3 cloves garlic, sliced
• 70g chorizo, diced small
• 1 can (400g) tinned tomatoes
• ¾ tbsp tomato paste
• 1½ tsp smoked paprika
• ¾ tsp cumin
• 1-2 bay leaves
• 550ml water or chicken stock
• 1 bunch kale, stems removed, roughly chopped
• Salt and pepper to taste

To Serve

• Extra virgin olive oil for drizzling
• Fresh flat-leaf parsley, chopped
• Crusty bread

Instructions

1. Cook the base: Heat olive oil in a large heavy pot over medium heat. Add onion and carrots, cook for 5-6 minutes until softened. Add chorizo and cook another 3 minutes until the fat renders.