Chickpea and chorizo stew

Chickpea and chorizo stew

This is made possible by BBC Foods!


  • 1 tbsp sunflower or mild olive oil
  • 1 medium onion, finely sliced
  • 2 garlic cloves, finely sliced
  • 75g/2½oz soft cooking chorizo
  • 1 tsp hot smoked paprika
  • 1 x 400g tin chopped tomatoes
  • 200ml/7fl oz just-boiled water
  • 2 tbsp tomato purée
  • 1 x 400g tin chickpeas
  • 75g/2½oz curly kale, rinsed, shredded, tough stalks removed
  • salt and freshly ground black pepper
  • crusty bread, to serve


  1. Heat the oil in a large saucepan over a medium heat.

  2. Add the onion and garlic and fry gently for 3 minutes.

  3. While the onion is cooking, cut the chorizo into roughly 1.5cm slices.

  4. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture.

    1. Fry for a further 2 minutes.

  5. Add the tinned tomatoes, water and tomato purée to the pan and stir well.

    1. Bring the mixture to the boil.

  6. Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer.

  7. Continue to simmer for 8 minutes.

    1. Longer if needed!
  8. Add the kale to the stew and continue to simmer for a further 2 minutes.

  9. Season, to taste, with salt and freshly ground black pepper.

  10. To serve, ladle the stew into serving bowls and serve with crusty bread.

Banner and Image Credit: BBC

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