Chickpea and Chorizo Stew

As living proof I do not favour vegetarian meals, this clearly isn’t one. I should add if you are noticing a similarity in some of the ingredients though, remember this is about a healthy bank too and some of the ingredients I have used such as chickpeas and tinned tomatoes are not only low priced are also good for you. Chorizo can be costly but you do not need to use a lot and so can get many portions from one sausage shaped piece. It also mentions cooking chorizo, must confess I just buy the cheapest and ensure I remove an outer skin if it has one.

My verdict though is I am not a big fan of kale I now know that and when told to remove stalks, I suggest you heed the warning!

Anyway, this recipe is taken from here. (Date accessed 16th October 2018)


  • 1 tbsp sunflower or mild olive oil
  • 1 medium onion, finely sliced
  • 2 garlic cloves, finely sliced
  • 75g/2½oz soft cooking chorizo
  • 1 tsp hot smoked paprika (I may have added more!)
  • 1 x 400g tin chopped tomatoes
  • 200ml/7fl oz just-boiled water
  • 2 tbsp tomato purée
  • 1 x 400g tin chickpeas
  • 75g/2½oz curly kale, rinsed, shredded, tough stalks removed (I strongly suggest removing the stalks…)
  • salt and freshly ground black pepper
  • Crusty bread, to serve (I won’t be having crusty bread but let me know if you do.)


  1. Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned.
  2. While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes.
  3. Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
  4. Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half.
  5. Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper.
  6. To serve, ladle the stew into serving bowls and serve with crusty bread. (If you are using crusty bread that is…)
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