Spicy Almond, Chickpea & Kale Stew with Vegan Chorizo

This stew is rich, and spicy and full of flavor. The addition of almonds adds an unusual, light crunch you don't usually find in stews. Almonds and Chorizo are a natural pair in Spanish cuisine so it's no wonder they work beautifully in this dish. The taste of this dish will vary greatly depending on what type of vegan chorizo you use. I used Field Roast which is slice-able and stays firm unlike most vegan chorizos that are meant to crumble and lean towards more Mexican flavors. Serve with a crusty baguette to sop up all the broth and you've got yourself a meal you will be making over and over again.

Spicy Almond, Chickpea & Kale Stew with Vegan Chorizo
serves 4
2 tbl extra virgin olive oil
8 garlic cloves, minced
1 yellow onion, small dice
1 red chile pepper, seeds removed, minced
salt and pepper, to taste
3 Field Roast chorizo sausages, 1/2" slices
1/4 cup toasted almonds, roughly chopped
1 head kale, stems removed, chopped into medium sized pieces
4 cups vegetable broth
1-15oz can tomato sauce
1-15oz can chickpeas, drained and rinsed

In a medium sized pot, combine the olive oil and garlic and turn the heat on medium to allow the garlic to slowly infuse the oil.
Once the garlic starts to lightly brown, add the onion, red chile and season with salt and pepper. Saute 5 minutes.
Add the sausages and almonds and saute 3-4 minutes.
Add the kale, broth, tomato sauce and chickpeas and bring to a boil. Reduce to a simmer and cook uncovered for 25 minutes.
Taste and season with salt if necessary.