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!
Cup finely diced Spanish chorizo (about 3 oz.)
Can (14.5 oz.) chickpeas (garbanzo beans), undrained
Cup undrained canned fire-roasted diced tomatoes
Slices crusty white bread, toasted
Cup large diced red peppers
Large garlic cloves, minced
Tsp. smoked paprika
Tsp. ground cumin
Tbsp. olive oil, divided use
Cups tightly packed stemmed baby kale or baby spinach
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.