cuban

Garbanzos and Chorizo Stew

This simmered dish pairs cured Spanish chorizo, diced with cooked chickpeas, drained, onion, diced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

22 g Carbohydrates

51 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

120g cured Spanish chorizo, diced 396 kcal
2g cooked chickpeas, drained 3 kcal
135g onion, diced 54 kcal
10g garlic, minced 15 kcal
1g crushed tomatoes 0 kcal
304g chicken broth 18 kcal
3.38 tsp (17g) olive oil 150 kcal
0.84 tsp (2g) smoked paprika 6 kcal
0.42 tsp (1g) ground cumin 3 kcal
2g bay leaf 5 kcal
0.42 tsp (1g) salt 0 kcal
0.42 tsp (1g) black pepper 2 kcal

Cooking instructions

cured Spanish chorizoolive oil
Heat olive oil in a small pot over medium heat. Add chorizo and cook until lightly browned, 2 to 3 minutes.
oniongarlic
Add onion and garlic; cook until fragrant and softened, 2 minutes.
crushed tomatoeschicken brothsmoked paprikaground cumin
Stir in smoked paprika, cumin, crushed tomatoes, and broth; bring to a simmer.
cooked chickpeasbay leaf
Add chickpeas and bay leaf. Simmer uncovered until slightly thickened, 8 to 10 minutes.
saltblack pepper
Taste and season with salt and pepper. Serve hot.