Simplified Spanish Chickpea Stew

Total cook time: 25 minutes | Prep time: 5 minutes
6 servings

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!

Ingredients

  • ½

    Cup finely diced Spanish chorizo (about 3 oz.)

  • 4

    Tsp. cornstarch

  • 3

    Can (14.5 oz.) chickpeas (garbanzo beans), undrained

  • 3

    Cup undrained canned fire-roasted diced tomatoes

  • 6

    Slices crusty white bread, toasted

  • ½

    Cup large diced red peppers

  • 6

    Large garlic cloves, minced

  • 4

    Tsp. smoked paprika

  • 3

    Tsp. ground cumin

  • 4

    Tbsp. olive oil, divided use

  •   
  • 4

    Cups tightly packed stemmed baby kale or baby spinach

  • ¼

    Cup water

Directions

  • 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.

Tip

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.