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
![Front of Ziploc Endurables medium container packaging.](/_next/image?url=https%3A%2F%2Fedge.sitecorecloud.io%2Fscjohnsonana080-dart-production-40df%2Fmedia%2Fproject%2Fdart%2Fziploc%2Fimages%2Fpdp-images%2Fendurables%2Fcontainers%2Ffour-cups-medium%2Fziploc_us-12_23-endurables-container_medium-image_1.webp%3Fh%3D990%26iar%3D0%26w%3D1760&w=3840&q=75)
Directions
1.
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.
2.
Add kale to Endurables® Container. Microwave on HIGH 1 min. or until kale is wilted.
3.
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.
4.
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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