One of the best things about this quick weeknight meal (it takes just 10 minutes, tops!) is that you only need one skillet from start to finish. Using a single pan not only keeps clean-up at a minimum, but it also lends a deeper flavor to the dish, since the ingredients get sautéed right in the chorizo drippings. A sprinkle of cumin adds warm spice and delicious aroma to the stir-fry, while baby kale provides staying power. Never heard of baby kale? It’s a milder, more tender version of the green you’re used to seeing in the supermarket (try another hearty green, like spinach or collards, if you can’t find it). Scoop up each bite with soft, warm pita bread.
14 ounces dry-cured Spanish chorizo, sliced
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 (15-oz.) can chickpeas, drained, rinsed, and dried
½ teaspoon ground cumin
5 ounces baby kale
1 tablespoon hot sauce
1 tablespoon extra-virgin olive oil
2 ounces goat cheese, crumbled (about ½ cup)
2 (6-inch) pita rounds, warmed and halved
Sat fat 14g
How to Make It
Heat a large nonstick skillet over medium-high. Cook chorizo, stirring occasionally, until lightly browned, about 6 minutes. Remove from skillet using a slotted spoon and drain on paper towels, reserving about 2 tablespoons of drippings in the skillet. Add onions and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Stir in chickpeas and cumin; cook, stirring, until heated through, 3 minutes.
Add baby kale and chorizo; cook until kale is wilted, 2 to 3 minutes. Remove from heat; top with hot sauce, olive oil, and goat cheese. Serve with pita halves.
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