Chorizo and Chickpea Stew

March 31, 2014
Author Notes

This uses mainly store cupboard ingredients which are transformed into a rich, spicy comforting dish with very little effort on your part. Equally at home as a winter warmer or a sprightly spiced supper for cooler summer evenings. Whatever the weather please give it a go, I have never known it not to please. —Anna May

  • Serves 2 but easily doubled
  • 150 grams cooking chorizo,
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon paprika
  • 1 400g tin chopped tomatoes
  • 1 400g tin chickpeas
  • 1 glass white wine or dry sherry
  • 1/2 bunch parsley, chopped
In This Recipe
  1. Cut the chorizo into rounds and fry gently in a medium size pan until it renders its oil in which you now fry the onion until soft. Add the garlic and paprika and stir for a minute or two followed by the tomatoes, chickpeas and wine or sherry.
  2. Lower the heat and simmer for 20-30 minutes, season well with salt and pepper and sprinkle over the parsley. This doesn't really need anything else but a sliced crusty baguette works a treat as does a crisp green salad.

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