How to Make Chickpea Chorizo and Kale Risotto | Dairy-Free Living Cooking Demo Series

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Add 1/2 cup cashews, 1 tablespoon lemon juice, 1 teaspoon salt, 1 tablespoon nutritional yeast, and water to a blender.

Blend on high for 30 to 60 seconds until completely smooth.

Use a strainer to catch seeds from the lemon while blending.

Set the creamy dairy-free sauce aside.

Smash chickpeas with a potato masher until crumbly but not mushy.

Season smashed chickpeas with onion powder, garlic powder, cumin, smoked paprika, cayenne pepper, vegetable oil, and soy sauce or coconut aminos.

Mix until chickpeas are evenly coated with spices.

Transfer the seasoned chickpeas to a baking dish and bake in a preheated oven at 400°F for 20 to 30 minutes until crispy.

Sauté 1/2 large onion over medium to medium-low heat for a few minutes, covering with a lid to caramelize.

Add 1 large bell pepper (thinly sliced and seeded) and sauté for another 1-3 minutes, covering with a lid again to trap steam.

Add 2 cups chopped frozen kale to the pan and mix with the sautéed vegetables until heated through.

Add a little salt to taste and then stir in 2 cups of pre-cooked rice, mixing until well combined.

Pour in the creamy cashew sauce and gently fold the rice and veggies together until evenly combined.

Cover with a lid and cook on medium-low for 3 to 5 minutes to thicken the sauce and allow the rice to absorb it.

Incorporate half of the baked chickpea chorizo into the risotto, stirring gently to distribute evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens