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Chorizo & chickpea summer stew in two bowls

Chorizo & chickpea summer stew

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Serves 4

Combine tomatoes, chickpeas, red peppers and spinach with chorizo and smoked paprika to make this nutrient-packed family stew, rich in vitamin C and fibre

Nutrition: Per serving
high infibre10g


  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 thyme sprigs
  • 1 tbsp smoked paprika
  • 200g chorizo ring, sliced into thin coins
  • 1 tbsp sherry vinegar
  • 600g cherry tomatoes, halved
  • 450g jar roasted red peppers, drained and cut into large strips
  • 100g spinach
  • 2 x 400g cans chickpeas, drained
  • drizzle of extra virgin olive oil and crusty bread, to serve


  • STEP 1

    Heat the oil in a large frying pan over a medium heat, add the garlic, thyme and smoked paprika, and stir for a few minutes, then tip in the chorizo and stir for another couple of minutes until its oil is released. Splash in the sherry vinegar and let it bubble for a minute or so.

  • STEP 2

    Add the tomatoes, peppers, spinach and chickpeas along with 100ml water and a pinch of seasoning. Bring to the boil, then reduce the heat to a simmer and cook until the tomatoes have softened and there is a thickened sauce, about 15 mins. Adjust the seasoning and finish with a drizzle of extra virgin olive oil. Serve with crusty bread.

Recipe from Good Food magazine, July 2021

Goes well with


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A star rating of 3.2 out of 5.5 ratings

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