Spanish Chickpea Stew

The real classic of Spain is this wonderful chickpea stew. Though this recipe can usually be complicated for some, we make it easy for you when you make it in our Ziploc Endurables^® Medium Container and using only a microwave! It can also be made into a vegetarian dish!

Cook time

25 min

Prep time

25 mins

Servings

Ingredients

½ cup finely diced Spanish chorizo (about 3 oz.)

½ cup large diced red peppers

4 large garlic cloves, minced

2 tsp smoked paprika

1 tsp ground cumin

2 tbsp olive oil, divided use

2 cups tightly packed stemmed baby kale or baby spinach

¼ cup water

2 tsp cornstarch

1 can (14.5 oz.) chickpeas (garbanzo beans), undrained

1 cup undrained canned fire-roasted diced tomatoes

4 slices crusty white bread, toasted

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Endurables™

Ziploc Endurables^® Medium Container

Directions

Combine chorizo, peppers, garlic, seasonings and 1 Tbsp. oil in Ziploc Endurables^® Medium Container. With zipper open, place on a microwave-safe dish and microwave on HIGH 1 min.

Add kale to Endurables^® Container. Microwave on HIGH 1 min. or until kale is wilted.

Whisk together water and cornstarch; add to ingredients in Endurables^® Container along with the chickpeas and tomatoes. Microwave on HIGH 6 min., stirring after 3 min. Use Cool Grab Tabs^™ to carefully remove the hot stew from the microwave.

Brush or drizzle toast slices with the remaining 1 Tbsp. oil. Place 1 toast slice in each of 4 soup bowls. Top with the stew.

Tips & Hints

Microwave ovens vary. This recipe was tested in 1000- to 1200-watt ovens. You may need to adjust these cooking times for your microwave oven.

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