Chickpea, chorizo & spinach stew

Chickpea, chorizo & spinach stew

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(18 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
For a healthy, warming supper that takes little effort or time, you can’t beat this simple one-pan dish

Nutrition and extra info

Nutrition: per serving

  • kcal487
  • fat33g
  • saturates9g
  • carbs27g
  • sugars6g
  • fibre8g
  • protein23g
  • salt3.36g
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  • 3-4 tbsp extra-virgin olive oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, finely diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, finely diced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • few thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 bay leaves
  • 2 garlic clove, finely chopped
  • 200g chorizo, diced



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • ¼ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp hot smoked paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 x 410g/14oz cans chickpeas, rinsed and drained
  • 1-2 tbsp sherry vinegar
  • 400g bag spinach leaves, washed and drained



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.

  2. Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.

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Comments (29)

red.squirrel's picture

My partner and I make this a lot! It's very versatile and can be made with or without some of the ingredients depending what's in.
Also works great if left for a while to stew abit. A favourite.

NatKJ21's picture

I used kale instead of spinach- I don't like cooked spinach. Used coriander instead of bay leaves. Didn't use celery or cinnamon as my family don't like them much. So a few changes, but key ingredients the same! And we liked it a lot. Tasted fresh and healthy, and was tasty and filling.

joanna1972's picture

Found this lovely. I thought all the ingredients really worked well together...added white wine at the veg softening stage, and used veggie stock rather than water. Very tasty and easy!

maj5678's picture

made with some red wine and chicken stock rather than water and added some red peppers and mushrooms and it is lovely. A lot of the ingredients are cupboard and fridge staples for me so quite easy to make even though lots of ingredients :-). Have made a few times now and love it.

baltica's picture

Would be helpful if cooked or uncooked chorizo was specified.

Johnmacward's picture

It was a delicious meal although I have to say it was over complicated. There are 14 ingredients up there for which there are a lot of bold flavours cancelling each other out. I would in turn say if you went out to buy each of those things I would cost you quite a bomb.

kjarvo's picture

I agree, a lot of the ingredients seem unnecessary.

sundewsparkle's picture

Absolutely gorgeous, the spinach made it so buttery. Would make again and again!

koke007w2's picture

really good as my personal view point the cinamon dries the liquid down giving it a extra texture i'm spanish and i love my countries food!

drfabio's picture

Really enjoyed this! I upped the spices and used chicken stock instead of just water, but found it really flavoursome.

jbodman's picture

My husband and I thought this was a quick and tasty tea - added vegetable stock rather than just water after reading previous reviews.

mrsroe's picture

I thought this was OK, but it didn't have as strong a flavour as I expected - in fact I found it a little bland.I used frozen spinach as there was some in the freezer. I think I will use stock next time I make it instead of water. I think it could also do with more liquid, as it seemed a bit too dry and not very 'stewy'. Worth experimenting with though, and I will make again with changes.

kerriplummer79's picture

I replaced the carrots with fresh sweetcorn and runner beans as that's what I had to use up (they worked very well). I replaced the chorizo with bacon for the same reason, plus I added stock instead of water and mixed dried herbs instead of thyme and bay leaves. It was delicious - lovely with the patatas bravas (also on this website). I was worried it wouldn't make it onto plates as it was so tasty to eat whilst cooking!

ilovfood's picture

Is this a joke? That's a different meal!!

hannahness's picture

Replaced the sherry vinegar for red wine, and the water for veg stock - was excellent and would make again!

victoriacorby's picture

Does this use cooking chorizo or the dried variety?

yumsue's picture

I can tell by reading the ingredients that this is not a good camping recipe! Thyme & bay leaves! Why not mixed herbs?. Cinamon, paprika, sherry a rucksack? I don't think so.

matinads's picture

Quite nice. Good for a week night tea but not amazing.
I added stock & tomatoes to give extra flavour which helped.

tara2410's picture

Really tasty easy mid week meal, i used stock instead of water and added 150ml red wine. Will def be doing it again.

bigceegee's picture

Absolutely marvellous! Didn't have any thyme so used dried basil instead, but it still was gorgeous.


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