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Smoky Chorizo, Chickpea, and Swiss Chard Stew

Swiss chard is often overlooked in the realm of leafy greens. These greens are high in antioxidants, and wonderfully suited for slow-cooked stews on a rainy afternoon.
In this recipe, smoky chorizo is cooked up with chickpeas, Swiss chard, onions, garlic, and potatoes to create a delicious and hearty stew that won’t break the bank and will feed your entire family.
If you are trying to avoid meat products, consider swapping out the smoky chorizo for some textured soy protein or seitan!

Ingredients

  • 16 oz 1 lb Yukon Gold potatoes, cut into bite-sized pieces
  • 2 Tbsp Kosher salt (for salting the potato water)
  • Water (for covering the potatoes prior to boiling)
  • 2 Tbsp olive oil
  • 1 white onion (large dice)
  • 2 stalks celery (large dice)
  • 2 carrots (large dice)
  • 2 chorizo links (finely sliced)
  • 6 garlic cloves (peeled and finely minced)
  • ½ cup chopped parsley
  • 32 oz 2 lbs Swiss chard, washed
  • 2 bay leaves
  • ¼ cup white wine
  • 1.5 cups dried lentils
  • 2 Tbsp smoked pimentón (smoked paprika)
  • 1 quart water (or enough to cover the lentils by half an inch)
  • 2 cups cooked chickpeas (rinsed and drained)
  • Kosher salt & freshly-ground black pepper (to taste)

Instructions 

  • Cut the whole Yukon Gold potatoes into bite-sized chunks.
  • Add the cut potatoes to a medium-sized pot with enough cold water to cover them by one inch.
  • Add Kosher salt to the water with the potatoes.
  • Increase the heat to high, and wait until the water is simmering.
  • When the water is simmering, reduce the heat to low.
  • Cook the potatoes until they are completely tender, or roughly 35 minutes.
  • When the potatoes are cooked, drain them from the water and set them aside.
  • While the potatoes are cooking, add two Tablespoons of olive oil to a soup pot, along with the diced white onion, celery, and carrots.
  • Cook the vegetables in the olive oil over medium-high heat while stirring for roughly ten minutes, or until the vegetables are almost tender and beginning to take on some color.
  • Add the sliced chorizo, minced garlic, chopped parsley, and Swiss chard greens.
  • Continue to cook until the Swiss chard is wilted, or about six minutes.
  • When the Swiss chard is wilted, add the bay leaves and white wine, and cook for an additional ten minutes.
  • Add the dried lentils, smoked pimentón, and enough water to cover the lentils by roughly half an inch.
  • Bring the contents to a simmer, and reduce the heat to low.
  • Cook for roughly 90 minutes, or until the lentils are completely tender and cooked-through.
  • Add the rinsed and drained chickpeas, along with the cooked potatoes from earlier.
  • Bring the contents to a simmer again, and taste.
  • Season with Kosher salt and some freshly-ground black pepper.
  • Serve hot, in large bowls, with some warm bread.

Notes

This soup may actually taste better when served reheated the following day, with toasted bread and softened butter.
Sometimes I will serve this with a dollop of sour cream or Greek yogurt on top.