About this recipe:This is my version of spicy Spanish chickpea and chorizo stew with added vegetables for an even healthier version. The veg I use can be substituted with other veg that you have in the house, anything that needs using up really, as long as it has the tinned tomatoes then the rest is really whatever you want it to be. This is a chunky stew and will work as a lunch or dinner, great any time of the year. This stew will last 2 days and as with all stews is even nicer on the 2nd day.
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Method Prep:10min › Cook:45min › Extra time:5min › Ready in:1hr
In a large saucepan heat a small bit of olive oil, fry garlic, onion, red pepper and celery for 10 minutes on a low-medium heat until soft.
Add chorizo cook until chorizo is firm and emitting its oils.
Add the stock and the tins of tomatoes and chickpeas (do not drain first). Turn heat up and bring to the boil.
Season with salt and black pepper making sure to taste. Add 1 tablespoon of sugar to counteract the acidity of the tomatoes. Add a large pinch of smoked spanish paprika for a kick. (Cayenne pepper could also be used here.)
Leave the stew to simmer for half an hour, after which time add shredded savoy cabbage, and cook for another 15 minutes until cabbage is soft. Stir every few minutes to ensure the ingredients don't stick to the end of the pan.
During this 15 minutes, cook garlic bread according to packet instructions.
When the stew is ready, add tinned, drained sweetcorn. Check seasoning, add more if necessary.
Ladle into bowls and serve with hot, crispy garlic bread on the side.