Chorizo, Chickpea and Sweet Potato Stew over Quinoa/Buckwheat

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Chorizo, Chickpea and Sweet Potato Stew over Quinoa/Buckwheat

This spinoff of the Spanish dish is made by sautee-ing chorizo, garlic, and chopped leeks in olive oil for about 10 minutes over medium heat, adding a tablespoon or two of tomato paste, a cup of cubed sweet potatoes and simmering in a splash of white wine for 15-20 minutes over low heat. Then, chickpeas (already boiled, or canned but well rinsed), smoked paprika and oregano are added and the pot is kept on the stove until the liquids evaporate. Meanwhile the quinoa and buckwheat mix is prepared with some chopped spinach and lots of grated Romano cheese (instead of salt). Healthy and hearty 🙂

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