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Chorizo, Chickpea and Tomato Stew | mylittlelarder.com

Chorizo, Chickpea and Tomato Stew

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Author My Little Larder


  • 1/2 Tbsp olive oil
  • 150 g 5.3 oz spicy chorizo, 0.5cm (1/5 in) slices
  • 1 medium red onion sliced
  • 3 cloves garlic finely chopped
  • 1/4 cup white wine optional
  • 2 x 400g 14 oz tins chopped tomatoes
  • 400 g 14 oz tin chickpeas, drained and rinsed
  • 120 g 4 oz baby spinach


  1. Add olive oil to a dutch oven (cast iron pot, or large saucepan) over medium heat. Add chorizo and cook for 3-4 min until slightly browned. Add onion and garlic and cook for another 4-5 min or until the onion is soft.
  2. Deglaze the pan by adding the white wine and cooking for 2-3 min, if using. Add the tomatoes, chickpeas and spinach. Bring to the boil then cover, reduce the heat and simmer for 20 min.
  3. Serve with a loaf of crusty sour dough.