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Smoky Spanish Chickpea Stew with Smoked Paprika and Chorizo Oil

Name: Smoky Spanish Chickpea Stew with Smoked Paprika and Chorizo Oil
Ingredients: 1/2 cup (80g) Chickpeas, canned, rinsed and drained; 1/4 cup (60ml) Low-sodium vegetable broth; 1 teaspoon Smoked paprika (Pimentón de la Vera); 1 clove (3g) Garlic, minced; 1/4 oz (7g) Spanish chorizo, finely diced; 1/2 teaspoon (2.5ml) Extra virgin olive oil; 1 tablespoon (3g) Fresh parsley, chopped; 1 teaspoon (5ml) Lemon juice, fresh; pinch Flaky sea salt

Nutrition

190

kcal

Calories

8.3

Protein

23.6

Carbs

6.7

Fat

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Ingredients(9)

Chickpeas, canned, rinsed and drained1/2 cup (80g)

Low-sodium vegetable broth1/4 cup (60ml)

Smoked paprika (Pimentón de la Vera)1 teaspoon

Garlic, minced1 clove (3g)

Spanish chorizo, finely diced1/4 oz (7g)

Extra virgin olive oil1/2 teaspoon (2.5ml)

Fresh parsley, chopped1 tablespoon (3g)

Lemon juice, fresh1 teaspoon (5ml)

Flaky sea saltpinch

Instructions

In a small saucepan, combine the rinsed chickpeas, vegetable broth, smoked paprika, minced garlic, and finely diced chorizo. Bring to a simmer over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the broth has slightly reduced and the flavors have melded. You'll smell the smoky paprika and the savory chorizo start to bloom. Stir in the extra virgin olive oil, fresh parsley, and a squeeze of lemon juice. Season with a pinch of flaky sea salt to taste. Ladle the warm chickpea stew into a small bowl. Drizzle any rendered chorizo oil from the pan over the top. Serve immediately, ensuring each spoonful gets a mix of tender chickpeas and flavorful chorizo.

Total Calories: 163.0

Total Protein: 8.4

Total Carbs: 20.7

Total Fat: 4.7

Total Fiber: 7.1

Total Sugar: 2.3

Note: Macro adjustments made to fit target. Increased chickpeas and broth, reduced chorizo and oil slightly. Sugar and Fiber targets adjusted to fit.