Chorizo and Chickpea Stew with Wilted Cabbage at foodious.com

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Chorizo and Chickpea Stew with Wilted Cabbage

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30 minutes

4 servings

Adjust servings

dairy-free

(?)

Has dairy from:

butter

gluten-free

(?)

Has gluten from:

all-purpose flour
chicken stock

kid friendly

has meat

(?)

Has meat from:

pancetta
beef chorizo sausage
chicken stock

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

butter
pancetta
beef chorizo sausage

vegetarian

(?)

Not vegetarian due to:

pancetta
beef chorizo sausage

pescatarian

(?)

Not pescatarian due to:

pancetta
beef chorizo sausage

paleo

(?)

Not paleo due to:

all-purpose flour

This recipe has no customizations.

Nutrition to Balance

This recipe has Calories as 122%, Fat (total lipid) as 87.2%, Sodium as 112% and Sugar as 97.7% (as a percentage of RDA).

You'll likely need to take these into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 10.1% of RDA
• Calories: 122% of RDA
• Carbs: 35.8% of RDA
• Fat (total lipid): 87.2% of RDA
• Fiber: 74.4% of RDA
• Fructose: 15.2% of RDA
• Protein: 40.1% of RDA
• Sodium: 112% of RDA
• Sugar: 97.7% of RDA

• Vitamin A (IU): 40.9% of RDA
• Vitamin B6: 50.0% of RDA
• Vitamin C: 135% of RDA
• Iron: 9.2% of RDA
• Magnesium: 33.5% of RDA
• Manganese: 383% of RDA
• Niacin: 40.2% of RDA
• Potassium: 39.0% of RDA
• Zinc: 27.5% of RDA

If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

98.5

Calories

2460

Fiber

20.8

Iron

1.73

Protein

45.2

Sodium

1514

Sugars

30.5

Fat (total lipid)

53.3

INGREDIENTS

Amount

Measure

Adjust

Ingredient

tbsp

butter

unsalted.

whole

sweet onion

halved lengthwise and thinly sliced.

lbs

green cabbages

quartered, cored, and cut crosswise into 1/4-inch-thick strips (12 cups).

3/4

tsp

cup

tbsp

tsp

tsp

tbsp

1 1/4

cups

pancetta

cubed.

whole

beef chorizo sausages

cut into small rounds.

whole

red onion

chopped.

whole

red bell pepper

seeded and diced.

cloves

garlic (fresh)

chopped.

1 1/2

tsp

oregano (dried)

whole

russet potato

large, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender.

can

chickpea

drained and rinsed.

1/2

cups

dry white wine

can

tomato puree

28-ounce.

1/2

cups

chicken stock

tbsp

parsley (fresh)

chopped.

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PREPARATION

PREPARING THE WILTED CABBAGE

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until lightly browned, about 5 minutes.

Stir in cabbage, salt, and 1/2 cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12 minutes.

Transfer to a bowl and set aside.

In a small saucepan, whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and whisk until combined well.

Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.

PREPARING THE STEW

Heat 1 tbsp oil in a large frypan over medium-high heat.

Add the cubed potatoes and cook for 2-3 minutes, stirring to distribute the heat evenly. Remove from pan and set aside.

In the same pan, add the remaining 1 tbsp olive oil.

Cook pancetta and chorizo, turning, for 2-3 minutes until starting to crisp.

10.

Remove and drain on paper towel. Drain excess oil and fat, leaving 2 tablespoons in pan.

11.

Return the pan to medium heat. Add the onion and red bell pepper and cook, stirring, for 5 minutes or until softened.

12.

Return the pancetta and chorizo to the pan with the garlic and oregano.

13.

Stir for a further minute, then add the potatoes, chickpeas, wine, tomato puree and stock.

14.

Season, bring to the boil, then reduce heat to low and cook for a further 10 minutes or until the sauce has reduced and thickened.

TO SERVE

15.

On a plate, add a few spoonfuls of wilted cabbage.

16.

Top with a few spoonfuls of stew and garnish with fresh chopped parsley.

THIS RECIPE CAN BE CUSTOMIZED

Make it Gluten Free!

A gluten-free variant of this recipe can be made. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free chicken stock for chicken stock.

Make it Dairy Free!

A dairy-free variant of this recipe can be made. Just substitute Earth Balance Natural Buttery Stick for butter.

Make it Soy Free!

A soy-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.

Make it Wheat Free!

A wheat-free variant of this recipe can be made. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free chicken stock for chicken stock.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 2460

Protein 45.2 g

Carbohydrates 98.5 g

Iron 1.73 mg

Fiber 20.8 g

Calcium 101 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.