Chorizo and Chickpea Harissa Stew with Spiralized Jicama
Try this Chorizo and Chickpea Harissa Stew with Spiralized Jicama recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- salt to taste
- 2 garlic cloves minced
- 1 bay leaf
- 1 tablespoon chopped parsley to garnish
- 1 tablespoon extra virgin olive oil
- 1/4 easpoon dried oregano
- 1/2 easpoon smoked paprika
- 1/2 up chicken broth low sodium
- 1/2 edium onion diced
- 1/2 ed bell pepper diced
- 2 chorizo links sliced
- 1 15 oz can chickpeas drained, rinsed and patted dry
- 1 15 oz can diced tomatoes no salt added
- 2 teaspoons red harissa sauce (or substitute with 1 teaspoon c
- 1 medium jicama
- Carbohydrate 0.562594875 g
- Cholesterol 0 mg
- Fat 1.6282365 g
- Fiber 0.065151248049736 g
- Protein 0.124280875 g
- Saturated Fat 0.2254425 g
- Serving Size 1 1 Serving (6g)
- Sodium 872.8762625 mg
- Sugar 0.497443626950264 g
- Trans Fat 0.0483901250000001 g
- Calories 17 calories
Place a large skillet over medium-high heat and add in the oil. Once oil heats, add in the onions, red pepper and garlic and let cook for 3-5 minutes or until onions are translucent. Add in the chorizo and let cook for another 2 minutes to let the chorizos release their flavor. Add in the chickpeas, tomatoes, broth, oregano, bay leaf, paprika, harissa, cover with a lid and allow to simmer for 15 minutes or until sauce is thickened. Taste and adjust with more salt, if needed.While the mixture cooks, peel and spiralize the jicama using Blade C. Trim the noodles with a kitchen shear and divide into bowls.When chickpea mixture is cooked, top each jicama bowl with the mixture and garnish with parsley.
