Chorizo & chickpea stew

Chorizo & chickpea stew

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Cooking time

Takes 15 mins

Skill level

Easy

Servings

Serves 2

A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
529
protein
30g
carbs
37g
fat
28g
saturates
11g
fibre
9g
sugar
12g
salt
2.7g

Ingredients

  • 4 cooking chorizo sausages, cut into thick slices
  • 1 red onion, sliced
  • 2 garlic cloves, sliced
  • 1 tsp smoked paprika
  • 1 tsp cumin seed
  • 400g can cherry tomatoes
  • juice 1 lemon
  • 400g can chickpeas, drained
  • 1 handful flat-leaf parsley, chopped
  • toasted sourdough bread, to serve

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Method

  1. In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
  2. Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.

Recipe from Good Food magazine, June 2013

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Comments

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Slammnsam's picture

Thoroughly enjoyed this & it was very easy to make. It would need to be for me! Just earned me some brownie points!

phpengine's picture

Chickpeas are always great, and this is quick enough for a working lunch. Nice

jylbgf001's picture

Love the combination between chorizo and chickpeas

User's picture

I loved this!

jylbgf001's picture

Love the combination between chorizo and chickpeas

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