Chickpea Stew with Chorizo and Chard

Ingredients

Directions

1. 1

   Place a large pot over medium heat. Add olive oil and heat for 1 minute. Add onion, celery, rosemary, and bay leaf. Cook until onion and celery softens, about 5 minutes. Add garlic and cook for 1 minute, stirring.

2. 2

   Stir in tomato puree and cook for 2 minutes. Add chicken stock and chickpeas. Stir to combine.

3. 3

   Bring stew to a simmer and cook for 10 minutes.

4. 4

   While the stew is cooking, heat a non-stick skillet over medium. Add chorizo. Use a wooden spoon to break up chorizo as it cooks. Cook for 10 minutes, stirring occasionally. Keep warm.

5. 5

   Remove bay leaf from stew. Add green chard to stew and stir. Cover with a lid and simmer for 5 minutes. Add chorizo and stir.

6. 6

   TO SERVE 1 ORDER: Ladle about 1 ¾ cup portions of stew into bowls and top with 1 Tbsp. grated Cotija, followed by 1 Tbsp. cooked chorizo, and green onion. Insert stem of fried parsley so that the curly leaves are resting on the stew. Insert 2 slices of bread vertically in the bowl, cris-crossing at the base