Being a member of a CSA requires some creativity and improvisation to get through the whole box each week before the next one comes. The only thing lingering in the crisper on Tuesday night this week was a few spring onions and a big bunch of chard. I had some cooked chick peas leftover from the cabbage salad last week, and a package of locally made Mexican chorizo in the fridge. Bringing them all together in one pot – genius! Chick peas go so well with the spicy flavor of the sausage, and the chard wilts into the pot beautifully, and will give you the impression that this dish is health food…and I’m all for making chorizo healthier!
I made a quasi-Mexican rice by scooping a half cup of homeade salsa into the rice cooker, and adding a teaspoon of Southwest seasoning. The rice was nicely spiced, without getting sticky, as rice can sometimes get when you add a lot of tomatoes to the cooking liquid. And the best thing about the dish – it made lots of leftovers for lunches this week. Give this one a go for a low-maintenance midweek meal.
Chorizo Chick Peas & Chard
333 calories per serving (including 3/4 cup brown rice), 12g fat, 42g carbs
1lb fresh Mexican chorizo
1 medium onion, sliced
1 1/2 cups cooked chick peas
1/2 cup water
1 bunch chard, center ribs removed and chopped into bite-sized pieces
1/2 cup chopped cilantro
1 1/2 cups brown rice
1/2 tsp salt
1/2 cup salsa
1 tsp Southwest seasoning
2 1/2 cups water
Making the Rice:
Combine all the rice ingredients in your rice cooker (or a pot on the stove), and simmer until done.
Heat a large non-stick pan over medium heat. Remove the casing/plastic wrapping from the chorizo and crumble the sausage into the hot pan. Cook through, stirring occasionally, until most of the fat has rendered. Line a plate with 3 layers of paper towel and scoop the chorizo on the paper towel, folding over the edges to press out as much grease as possible. Pour the remaining pork fat out of the pan, leaving a thin film on the pan. Return the pan to the heat.
Add the sliced onions to the pan, and saute until they just begin to soften. Toss in the chick peas and chorizo and stir to combine. Pour in a half cup of water, and top with the chopped chard. Mix everything up gently, and serve when the chard has wilted and most of the water has evaporated. Garnish with cilantro and serve over mexican rice.