Source: Chorizo & chickpea stew

Chorizo & Chickpea Stew

Course Lunch
Cuisine Spanish
Servings 3 people


  • 100 g chorizo peeled and cut into 1cm chunks
  • 1 red onion sliced
  • 2 cloves garlic peeled and sliced
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 4 chipotle chillies fresh, sliced
  • 400 g cherry toomatoes 1 tin
  • 1 lemon juiced
  • 400 g chickpeas 1 tin


  • In a frying pan, fry the chorizo, onion, chilli and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
  • Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly then serve.


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