1 ½ cup of chopped onions
¼ cup vegetable oil
1 cup pre-diced canned tomatoes
A bunch of kale (about 1¼ lb), stemmed, coarsely chopped and blanched
1 can cooked chickpeas
½ cup chicken stock
¼ lb. (or more) Spanish chorizo, sliced
⅓ cup good olive oil
salt to taste
• Sauté onions in oil in a heavy pan on moderate heat until translucent.
• Add tomato and cook for another 3 minutes.
•Mix in blanched kale (you may use swiss chard instead) and chickpeas, drained. Add enough liquid to keep the meal moist. Continue cooking for an additional 15 minutes with the cover on.
• Add sliced chorizo (or kielbasa, or sujuk, if you want). Drizzle with olive oil, mix the dish and adjust seasoning. Cook on low flame for another 5 minutes, with the cover off.
Serves four.
Yummy with crusty bread and a glass of Spanish red wine – Rioja with its vanilla and strawberry notes is particularly good.
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