Chorizo and Chickpea Stew

Name: Chorizo and Chickpea Stew
Total time: 18 min
Cuisine: Spanish
Ingredients: 200g cooking chorizo, sliced; 1 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 2 tsp smoked paprika; 2 tins of chickpeas, drained, 400 g each; 400g tinned chopped tomatoes; 200ml water; 150g baby spinach; 1 tbsp sherry vinegar

Smoky chorizo, chickpeas and spinach in a paprika tomato sauce. One pot and ready in under 20 minutes.

Time18 min
LevelEasy
Costabout £0.96 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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200 gcooking chorizosliced
1 tbspolive oil
1onionchopped
2garlic clovescrushed
2 tspsmoked paprika
2tins of chickpeasdrained, 400 g each
400 gtinned chopped tomatoes
200 mlwater
150 gbaby spinach
1 tbspsherry vinegar

Method

1
Heat the oil in a large pan and fry the chorizo for 3 minutes until it releases its red oil.
3 min
2
Add the onion and cook for 4 minutes until soft, then stir in the garlic and paprika for 30 seconds.
4 min
3
Tip in the chickpeas, tomatoes and water. Simmer for 8 minutes until thick.
8 min
4
Stir in the spinach and let it wilt for 1 minute.
5
Add the vinegar, season and serve in bowls.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.