Country: Spain Region / Locale: Province of seville Servings: Serves 4

Ingredients

• olive oil – 2 tbsp / 30 ml
• chorizo – 100 g / 3.5 oz, sliced
• smoked paprika – 1 tsp / 5 g
• garlic – 4 cloves, minced
• onion – 1 large, chopped
• chard – 500 g / 1 lb, chopped
• potatoes – 300 g / 10.5 oz, peeled and diced
• chickpeas – 400 g / 14 oz can, drained and rinsed
• water – 4 cups / 960 ml
• salt – to taste
• black pepper – to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chorizo slices and cook until they’re browned, about 3-4 minutes.
2. Add the smoked paprika, garlic, and onion to the pot. Sauté until the onion becomes translucent, about 5 minutes.
3. Stir in the chard, potatoes, and chickpeas. Cook for another 5 minutes, stirring occasionally.
4. Pour in the water, season with salt and pepper, and bring to a boil.
5. Lower the heat to a simmer, cover, and cook for 25-30 minutes, or until the potatoes are tender and the flavors are well combined.
6. Adjust seasoning if necessary and serve hot.

Substitutions

• chorizo -> smoked tofu
• chard -> kale
• chickpeas -> cannellini beans

Enhancements in the Next Evolution

• Add a splash of sherry vinegar at the end for added depth.
• Incorporate bay leaves during simmering for aromatic enhancement.
• Use vegetable broth instead of water for a richer base.