First posted: Jun 8, 2015

Quick Chickpea and Chorizo Stew


This recipe offers you so much bang for your buck it’s ridiculous. It’s got a lovely creaminess from the chickpeas, a punch of freshness from the lashings of herbs, and a crowning glory of warm, earthy, smoked paprika-ness from the chorizo. It’s also quick quick to make. What’s not to love? Especially when it’s chilly outside and you need a bowl-full of something downright delicious and comforting to hold in your hands. This recipe steals my heart every time, and I hope you’ll love it too.



Cooks in:        Serves:2-3

  • 1–2 Tbsp olive oil
  • 200g chorizo sausage, sliced
  • 1 red or yellow pepper, de-seeded and roughly chopped
  • 2/3 cup rosa or cherry tomatoes, halved
  • 2–3 cloves garlic, roughly chopped
  • 1 level tsp dried chilli flakes
  • 1 x 410g can chopped peeled tomatoes
  • 2 tsp xylitol (or sugar, or unprocessed sweetener)
  • 1 x 400g chickpeas, drained
  • Salt and freshly ground black pepper
  • Half a handful each of fresh basil and parsley, roughly chopped

What to do

1. Heat the olive oil in a large shallow frying pan over medium–high heat and fry the chorizo for about 4 minutes until golden, stirring occasionally. Remove the pan from the heat to drain off any excess oil.

2. Add the red or yellow pepper, halved tomatoes, garlic and chilli flakes and cook for 2–3 minutes before adding the canned tomatoes and sugar. Stir and leave to simmer for about 7 minutes.

3. Add the chickpeas and simmer for a further 2–3 minutes. Season to taste.

4. Serve the stew with a starch of your choice; although it's actually hardly necessary, but if you must then I suggest chunks of fresh ciabatta or couscous, or 'cauli cous cous' (recipe soon) and topped with the fresh herbs.

Recipe originally styled for 'Smitten' by Lisa Clark and shot by Warren Heath.

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