Spanish Chorizo & Chickpea Stew Recipe


Spanish Chorizo & Chickpea Stew Recipe

Like other legumes chickpeas, also known as garbanzo beans, are a great source of fibre. Coupled with spicy chorizo they add a lovely smooth texture to this chunky Spanish Chorizo & Chickpea Stew.

Spanish Chorizo & Chickpea Stew Recipe: Ingredients

Serves 4

  • 1 tbsp olive oil
  • 200g piece speck, diced
  • 3 chorizo sausages, sliced
  • 1 brown onion, chopped
  • 1 red capsicum, deseeded and chopped
  • 3 garlic cloves, crushed
  • 1½ tsp smoky paprika
  • 1 tsp ground cumin
  • 2 tbsp oregano leaves, roughly chopped (or 2 tsp dried oregano)
  • 500g waxy potatoes, peeled and cut into 2cm cubes
  • 2 x 400g cans diced tomatoes
  • 400g can chickpeas, drained and rinsed
  • salt and freshly ground pepper, to season
  • fresh oregano leaves (extra, optional), to serve
  • crusty bread, to serve


How to make our Spanish Chorizo & Chickpea Stew Recipe 

1 Heat oil in a large, deep non-stick frying pan over medium heat. Add speck and cook, stirring often, for 4 minutes or until golden. Transfer to a plate. Add sausage to pan and cook, stirring often, for 5 minutes or until golden. Transfer to plate with speck.

2 Add onion and capsicum to pan and cook for 3–4 minutes or until soft. Add garlic, paprika, cumin and oregano. Cook for 1 minute. Add potato, tomato and ½ cup water to pan. Bring to the boil and simmer until potato is tender. Return speck and sausage to pan with chickpeas. Cook for 5 minutes or until liquid has thickened. Season with salt and pepper.

3 Sprinkle with oregano leaves (extra, optional) and serve with crusty bread.


For another taste of Spain try our Spanish Paella with Baby Octopus Recipe.


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