Chickpea, chorizo & spinach stew

Chickpea, chorizo & spinach stew

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(31 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 cloves, 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, questions and tips

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Juliet Pound's picture
Juliet Pound
7th Oct, 2019
Stripped it down a lot- used spicy chorizo added tin of tomatoes instead of stock & frozen spinach completely forgot carrots! none of the extra spice & was perfectly tasty! Think spicy chorizo definitely helped. Quick & easy!
1st Jun, 2019
Such a simple easy meal and so tasty. I substituted the sherry vinegar with red wine vinegar and it gave it a lovely deep colour and taste. I only used 1 tbsp of oil, as I think 3-4 would make it too oily with the chorizo. Have made this several times.
Sioban Barringer's picture
Sioban Barringer
18th Apr, 2019
Used 250g pre-diced chorizo. Used some red wine , as suggested before and veg stock (but perhaps made with a whole cube too much, but could be the chorizo too...a little too salty but nothing off-putting ) . Used 2 medium sweet potato, and some mixed herbs instead of thyme, and added 1 tsp sugar and and one table spoon of tomato puree to enhance the flavour. My teenage boys turned up their nose at the prospect, but they enjoyed it.
Rordon Gamsay
13th Nov, 2018
A quick easy & healthy midweek meal - the only change I made was to use veg stock instead of water as others have done. But I don't think I'll be making this again. I didn't feel the flavours and textures combined well at all - made worse by the spinach which seems completely unnecessary.
12th Sep, 2018
This was absolutely fab. A quick, tasty meal that the whole family loved. I don't normally comment but just had to.
Stephanie Schreiber's picture
Stephanie Schreiber
1st Jun, 2018
Great for camping and mild enough for children.
27th Jan, 2016
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.
18th Dec, 2015
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.
12th Jul, 2015
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!
22nd Apr, 2015
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.


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