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Chickpea Chorizo and Kale Risotto

Writer: AfroVegan SocietyAfroVegan Society
2 days ago

RECIPE


Enjoy our creamy, dairy-free Chickpea Chorizo and Kale Risotto, featuring a fiber- and protein-rich chickpea chorizo alternative and a luscious cashew-based sauce for a rich, dairy-free finish. This quick and easy one-pot meal is packed with smoky, savory flavors, and it's both vegan and gluten-free! This comforting and meal-prep-friendly dish comes together in minutes!


Check out Jessica's cooking demo below! It's the latest in our Dairy-Free Living Cooking Demo Series. If you want more recipes and resources to make removing dairy from you diet a breeze, download our free Dairy-Free Living Guide today.


Chickpea Chorizo and Kale Risotto Demo


Now, let's get into the recipe!


Chickpea Chorizo and Kale Risotto

Prep Time: Cook Time: 30 minutes | Servings: 4


Ingredients

Creamy Dairy-Free Sauce:

  • ½ cup cashews

  • Juice of ½ lemon

  • ¼ teaspoon salt

  • 3 tablespoons nutritional yeast

  • 1½ cups water


Smoky Chickpea Chorizo:

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ½ teaspoon cumin

  • 1 tablespoon smoked paprika

  • ¼ teaspoon cayenne pepper (adjust to taste)

  • 1 tablespoon vegetable oil

  • 1 tablespoon soy sauce (or coconut aminos for a soy-free option)


For the Risotto:

  • ½ large onion (or 1 small onion), thinly slices

  • 1 large bell pepper, thinly sliced

  • 2 cups chopped frozen kale (or fresh/pre-steamed kale)

  • 2 cups pre-cooked rice

  • Salt, to taste


Preparation

Make the Creamy Dairy-Free Sauce:

  • Add cashews, lemon juice, salt, nutritional yeast, and water to a blender.

  • Blend on high for 30-60 seconds until completely smooth.

  • Set aside.


    Make the Chickpea Chorizo:

  • Mash chickpeas using a potato masher until they have a flaky, crumbly texture (not mushy).

  • Add onion powder, garlic powder, cumin, smoked paprika, cayenne pepper, vegetable oil, and soy sauce.

  • Mix until evenly coated and the color resembles traditional chorizo.

  • Spread onto a baking dish and bake at 400°F (200°C) for 20-30 minutes, until crispy and chewy.


    Cook the Risotto:

  • In a large pan, sauté the diced onion over medium-low heat. Cover with a lid for a few minutes to help caramelize.

  • Add the bell pepper and sauté for 2-3 minutes, covering with a lid again to steam.

  • Stir in the frozen kale and cook until heated through. Season with a pinch of salt.

  • Add the pre-cooked rice and mix well.

  • Pour in the creamy cashew sauce and gently fold everything together.

  • Cover with a lid and let cook on medium-low heat for 3-5 minutes to allow the sauce to thicken and be absorbed.


    Assemble and Serve:

  • Stir half of the cooked chickpea chorizo into the risotto. Mix well to distribute flavors.

  • Serve in bowls and top with extra chickpea chorizo for added texture and flavor.


Enjoy your Chickpea Chorizo and Kale Risotto—a quick, easy, and delicious dairy-free meal!

 
 
 
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