I forgot to touch base about the Golden Globes in yesterday’s post.
What did everyone think?!
Every year, I’m usually really emotionally invested in who wins what, but this year, there were only two people I really wanted to win.
The fact that I’m remotely invested in any of this is pretty sad, but what can I tell you, I love celebrities, movies, TV, and entertainment in general. I’m definitely a Netflix marathoner and have wasted many-a-paycheck on the tabloids.
Anyway, I really wanted Leonardo DiCaprio to win best actor for The Revenant and I wanted Jennifer Lawrence to win best actress for Joy. So yea, I was happy!
If you’re an entrepreneur, go see Joy. I was really inspired by her acting, her story and just her pure drive to be successful and make something of herself, despite a series of seriously unfortunate events and odds.
As I was watching the Golden Globes, of course, Lu and I were planning on how we’d spend our $500 million if we won the $1.4 billion lottery. Sadly, we did not win, because, well, I’m still here. ;-)
On to this recipe – this dish is meant to be a spicy, flavorful chunky stew that’s served over jicama noodles, sort of like celery is served with buffalo wings – you need something crispy and refreshing to balance your palate.
The cold, refreshing jicama noodles are the perfect complement to this robust “stew” (and I put stew in quotes because it’s really not a stew, but I don’t know what else to call it.)
If you don’t want the noodles cold, you can heat them up in the skillet before serving – do you, it’s your preference!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 10 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1 tablespoon extra virgin olive oil
- ½ medium onion, diced
- ½ red bell pepper, diced
- 2 garlic cloves, minced
- 2 chorizo links, sliced
- 1 15oz can chickpeas, drained, rinsed and patted dry
- 1 15oz can diced tomatoes, no salt added
- ½ cup chicken broth, low sodium
- ¼ teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon smoked paprika
- 2 teaspoons red harissa sauce (or substitute with 1 teaspoon chili powder)
- salt, to taste
- 1 medium jicama
- 1 tablespoon chopped parsley, to garnish
- Place a large skillet over medium-high heat and add in the oil. Once oil heats, add in the onions, red pepper and garlic and let cook for 3-5 minutes or until onions are translucent. Add in the chorizo and let cook for another 2 minutes to let the chorizos release their flavor. Add in the chickpeas, tomatoes, broth, oregano, bay leaf, paprika, harissa, cover with a lid and allow to simmer for 15 minutes or until sauce is thickened. Taste and adjust with more salt, if needed.
- While the mixture cooks, peel and spiralize the jicama using Blade C. Trim the noodles with a kitchen shear and divide into bowls.
- When chickpea mixture is cooked, top each jicama bowl with the mixture and garnish with parsley.