Chorizo & chickpea summer stew

Combine tomatoes, chickpeas, red peppers and spinach with chorizo and smoked paprika to make this nutrient-packed family stew, rich in vitamin C and fibre

  • Prep:5 mins
    Cook:20 mins
  • Serves 4

Nutrition per serving

  • kcal 449
  • fat 24g
  • saturates 7g
  • carbs 29g
  • sugars 0g
  • fibre 10g
  • protein 25g
  • salt 1.7g


  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 thyme sprigs
  • 1 tbsp smoked paprika
  • 200g chorizo ring, sliced into thin coins
  • 1 tbsp sherry vinegar
  • 600g cherry tomatoes, halved
  • 450g jar roasted red peppers, drained and cut into large strips
  • 100g spinach
  • 2 x 400g cans chickpeas, drained
  • drizzle of extra virgin olive oil and crusty bread, to serve


  1. Heat the oil in a large frying pan over a medium heat, add the garlic, thyme and smoked paprika, and stir for a few minutes, then tip in the chorizo and stir for another couple of minutes until its oil is released. Splash in the sherry vinegar and let it bubble for a minute or so.

  2. Add the tomatoes, peppers, spinach and chickpeas along with 100ml water and a pinch of seasoning. Bring to the boil, then reduce the heat to a simmer and cook until the tomatoes have softened and there is a thickened sauce, about 15 mins. Adjust the seasoning and finish with a drizzle of extra virgin olive oil. Serve with crusty bread.

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