RemixipeWhakarite: 10minTunu: 25minTapeke: 35min
one-potspanish-inspiredcomfort-foodbudget-friendlyweeknight dinners
Ngā Kai
Serves 4
12 oz
fresh chorizo, casings removed
1
onion, diced
4 cloves
garlic, minced
1 tsp~
smoked paprika
2 cans
white beans, 15 oz each, drained
4 cups
chicken stock
2 cups
kale, chopped
0.25 cup
olive oil
12
fresh sage leaves
1
lemon, cut into wedges
Tikanga
- Heat a large pot over medium-high heat. Add chorizo and break up with a spoon. Cook until browned, about 5 minutes.
- Add onion and cook until softened, 4 minutes. Stir in garlic and paprika, cook 1 minute.
- Add beans and stock. Bring to a boil, then reduce to a simmer. Cook 15 minutes.
- Stir in kale and cook until wilted, 3 minutes.
- While stew simmers, heat olive oil in a small skillet over medium heat. Fry sage leaves until crispy, about 30 seconds per side. Drain on paper towels.
- Ladle stew into bowls. Top with crispy sage and serve with lemon wedges.
Oranga Kai
Nutrition per serving
Estimated| Calories | 1078kcal |
| Protein | 53g |
| Carbohydrates | 21g |
| of which sugars | 4g |
| Fat | 88g |
| Fibre | 7g |
Some ingredients couldn't be matched (white beans) — actual values may be higher.
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Ratings & Reviews
★★★★★
5.0 (1)to rate this recipe.
- Remixpe★★★★★Mar 10, 2026
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