Chorizo, Tomato and Chickpea Stew

A typical Spanish dish and one with lots of variation possible. It makes for a delicious main meal or even part of a tapas selection.

Serves 4


  • 150g mini chorizo cooking sausages, cut into chunks
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 red pointed pepper, chopped roughly
  • 2 tsp harissa
  • 400g tin chickpeas
  • 20 cherry vine tomatoes, halved
  • 300ml chicken stock
  • a small bunch of flat-leaf parsley, chopped
  • serve with crusty bread


  1. Heat olive oil in a large pan or skillet and fry the chorizo until it is browned all over.
  2. Remove the chorizo.
  3. Keep the oil in the pan and add the pepper, onion and cook until softened and coloured a little.
  4. Add the chorizo back to the pan with the harissa and stir for 3 or 4 minutes.
  5. Add the chickpeas, tomatoes and stock and cook for 10 minutes
  6. Stir in the parsley and spoon into bowls. Serve with crusty bread.
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