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Berza con Garbanzos: recipe illustration
Everyday meals

Berza con Garbanzos

A simple stew of curly kale, chickpeas and chorizo, flavoured with garlic and paprika. It's a rustic, comforting dish, ideal in winter, and it's complete on its own.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

454 kcal per serving

Protein
23.2 g
Carbohydrates
25.3 g
of which sugars
6 g
Fat
25.8 g
of which saturated fat
7.4 g
Fiber
14 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Remove the thick stalks from the kale, wash the leaves and cut them into 2 cm strips.
  2. Finely slice the onion, crush the garlic and cut the chorizo into thick slices.
  3. In a large saucepan, fry the chorizo for 3 minutes over medium heat so it releases its fat, then add the onion and garlic and let them brown for 5 minutes.
  4. Add the paprika, stir for 20 seconds, then pour in the stock and add the bay leaf.
  5. Stir the kale in by handfuls, cover and cook for 30 minutes over low heat until tender.
  6. Add the drained chickpeas and continue for 15 minutes uncovered so the liquid reduces slightly.
  7. Season with salt and pepper to taste, remove the bay leaf and serve hot.

Variations and tips

Vegetarian version. Replace the chorizo with 1 tablespoon of oil and 1 teaspoon of smoked paprika, and use vegetable stock.

With what you can find here. Curly kale can easily be replaced with cavolo nero or Savoy cabbage.

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Original Ecomely recipe.