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Cook Time:30 minsAdditional Time:25 minsTotal Time:55 minsServings:4Yield:4 servings, 1 3/ cups eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:25 minsTotal Time:55 minsServings:4Yield:4 servings, 1 3/ cups each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Yield:4 servings, 1 3/ cups each
Yield:
4 servings, 1 3/ cups each
Jump to Nutrition Facts
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Ingredients
4ouncesSpanish chorizo, cut into 1/4-inch pieces
1tablespoonextra-virgin olive oil
3large leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
4 medium cloves garlic, finely chopped
½teaspoonground cumin
1cupcanned crushed tomatoes or tomato puree
4cupslow-sodium chicken broth
1 15-ounce can chickpeas, rinsed
½teaspoonpaprika (regular sweet)
¼teaspoonsmoked paprika
½teaspoonfreshly ground pepper
DirectionsCook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat.Add oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes.Originally appeared: EatingWell Magazine, January/February 2014
Directions
Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat.Add oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes.
Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat.
Add oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.
Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes.
Originally appeared: EatingWell Magazine, January/February 2014
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Nutrition Facts(per serving)320Calories14gFat36gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
