Chickpea Chorizo and Kale Risotto

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!