For the month of July, I am going to be eating mostly vegan and raw if possible. I feel the need for a good summer detox as I have been eating quite heavily and rather decadently of late, not to mention in gargantuan proportions! This is one the first meals that I have made for myself since I made the switch, a wonderfully light stew full of hearty meaty vegetables and vegan chorizo.
That’s right, vegan chorizo! I am not normally a fan of faux meat products, however I have discovered the glory of the Field Roast Grain Meat Co. brand grain based sausages. Not only do they have the flavor punch of smoked chipotle and fruity chile de arbol but they have a great texture, not mushy nor gummy. In reality, they have texture pretty similar to a real sausage (which I’m sure freaks some vegans out!) I think vegans and meat eaters alike would be delighted to have this for dinner any night! Plus, you can always use real chorizo! Give it a try!
Smoky Collard, Chickpea and Chorizo Stew
Serves 2 with leftovers
- 1 bunch collard greens, large stems removed
- 1 15.5 oz can garbanzo beans, drained and rinsed
- 3 cloves garlic, minced
- 1 small white onion, thinly sliced
- 1/2 cup olives, pitted and lightly chopped (I used a mix of green and black but use whatever your favorites are!)
- 1 Field Roast brand Chorizo sausage, removed from casing and crumbled
- 1/4 good white wine
- 2 1/2 cups vegetable stock *see Recipe note*
- 1 tablespoon fresh lemon juice
- 1 teaspoon crushed red pepper flake
- 1/2 tablespoon smoked paprika
- 1 teaspoon each ground coriander and cumin
- 1 tablespoon Earth Balance or vegan butter of your choice
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- salt and pepper, to taste
**Recipe Note: This can either be enjoyed as a brothy soup or served over a grain or starch. I chose to serve this over Israeli cous cous but if you would like to enjoy this as a soup, increase the amount of vegetable stock by a cup.**
In a large pot, heat the two tablespoons of olive oil over medium heat. When shimmering, add the sliced onion and saute for 3-5 minutes until the onions have softened and are just beginning to brown. Add in the garlic and the red pepper flake and continue sauteeing for 1-2 minutes. Add the collard greens to the pot and stir to help them wilt. Stir in the chickpeas and olives.
Next, add the white wine and the lemon juice to the pot to deglaze. Add in all of the spices, the smoked paprika, cumin and coriander and stir to coat. Season with a little salt and pepper. Continue cooking for 1-2 minutes to help the flavor of the spices to work their way throughout. Add the vegetable stock and bring to a simmer, cover and let simmer for 15 minutes.
Remove the lid and add the red wine vinegar, vegan butter and a little more salt and pepper to the pot and stir in. Add the crumbled chorizo to the pot to warm it up.
Serve in a bowl or over some cous cous, share with somebody you love and enjoy! Cheers!