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**Vegetable Stew with Chorizo and Chickpeas** *Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4 servings*

Ingredients

- 2 tablespoons (30 ml) extra-virgin olive oil
- ¾ pound (340 g) chorizo sausage (about 3 links), cut into ½-inch pieces or 1 package vegetarian chorizo
- 1 (110 g) white or yellow onion, finely chopped
- 2 finely chopped garlic cloves
- 1 teaspoon paprika
- 1 teaspoon crushed red chili
- Kosher salt
- 2 roasted red bell peppers*, peeled, seeded, and chopped
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 3 cups vegetable stock or water
- 2 cups loosely packed leafy greens (such as kale, chard, or spinach), torn or chopped into bite-size pieces
- ½ cup (60 g) grated Manchego, cotija, or cheddar cheese

Recipe

1. Heat the olive oil in a soup pot or Dutch oven over medium heat. If using chorizo sausage, add it and cook until no longer pink, about 5 minutes. For vegetarian chorizo, cook for 2-3 minutes until heated through.
2. Stir in the chopped onion and garlic. Cook until the onion is softened, stirring frequently.
3. Sprinkle in the paprika, crushed red chili, and a pinch of black pepper. Add 1½ teaspoons of salt to coat the spices in the oil.
4. Add the chopped roasted red bell peppers to the pot, along with the drained chickpeas, stirring to combine.
5. Pour in 3 cups of vegetable stock or water, and bring the mixture to a simmer. Cover the pot and let the stew cook for about 20 minutes. Adjust the heat to medium-low if it starts to boil vigorously.
6. Blend the texture of the stew, if desired. You can scoop out some of the mixture and blend it until smooth. Return the blended mixture to the pot.
7. Stir the leafy greens into the hot stew to allow them to wilt.
8. Ladle the vegetable and chorizo stew into bowls. Top each serving with a generous sprinkle of grated cheese.

Notes and Tips:

- For added heartiness, consider including ½ cup of cooked small pasta shells or couscous in the stew.
- Roast red bell peppers easily by placing them on a hot barbecue grill, under a broiler, or directly over a stovetop gas flame until the skin blackens. Cover the blackened peppers until cool, then peel, remove stem and seeds, and chop the flesh.
- Enjoy this delicious and hearty vegetable stew with chorizo and chickpeas for a comforting and flavorful meal!