CHICKPEA STEW WITH CHORIZO AND CHARD

Ingredients

3 Tbsp. extra-virgin olive oil

8 oz. finely diced yellow onion

8 oz. finely diced celery

1 Tbsp. finely chopped rosemary

1 dried bay leaf

2 Tbsp. minced garlic

28 oz. canned tomato puree

16 oz. low-sodium chicken stock

16 oz. low-sodium canned chickpeas, drained and rinsed

14 oz. Supremo® Pork Chorizo from V&V SUPREMO®

6 oz. chopped green chard

1 Tbsp. Grated Sierra® Cotija Cheese from V&V SUPREMO®, for garnish

1 Tbsp. cooked Supremo® Pork Chorizo from V&V SUPREMO®

2 Tbsp. sliced green onion

1 sprig of curly-leaf parsley, dipped in beer batter, and fried

2 slices of crusty bread (bias cut), for serving

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.
Stir in tomato puree and cook for 2 minutes. Add chicken stock and chickpeas. Stir to combine.
Bring stew to a simmer and cook for 10 minutes.
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.
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.
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