Garbanzos en Chile Colorado (Red Chilli Chickpea Stew)
Chickpeas and spinach in a rich red chilli sauce, served with fresh green rice for a filling plant based dinner.
Made with Chile colorado sauce and Cilantro lime rice. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.82 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide pan over a medium heat and cook the onion for 5 minutes until soft.
5 min - 2
Add the chickpeas and stir for 2 minutes. Pour in your ready made chile colorado sauce (see the base recipe) and the water.
2 min - 3
Simmer gently for 15 minutes, stirring now and then, until the sauce is thick and the chickpeas have taken on its colour. Crush a few chickpeas against the pan with a spoon to thicken it.
15 min - 4
Stir in the spinach and cook for 2 minutes until wilted. Taste and add salt if needed.
2 min - 5
Warm your green rice (see the base recipe) in a covered pan or microwave until steaming hot. Serve the chickpeas over the rice with avocado and lime.
Tips
- Rinse tinned chickpeas well so they do not taste of the brine.
- Mashing a few chickpeas gives a creamy, thicker sauce without flour.
- Kale or chard work in place of spinach. Add them 5 minutes before the end.
Storing and freezing
Cool quickly and keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat until steaming hot all the way through. Reheat rice only once.
Questions
Can I use dried chickpeas?
Yes. Soak 250 g overnight, then cook for about 1 hour until tender and use in place of the tins.
Is this suitable for vegans?
Yes, as long as your chile colorado sauce and green rice were made with vegan stock. Both bases are plant based as written.
What can I serve it with instead of rice?
Warm corn tortillas, baked sweet potato or a simple green salad all work well.
More made with chile colorado sauce
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.