Chorizo and chickpea stew

Smoky and delicious.

  • 1 hr 10 mins cooking
  • Serves 6
  • Print
Inspired by New Orleans gumbo this nourishing stew of full of spicy chorizo and soft chickpeas. Perfect with fresh baby spinach leaves.
Looking for more warming winter stews?


Chorizo and chickpea stew
  • 2 tablespoon olive oil
  • 2 cured chorizo sausages (340g), sliced
  • 2 brown onions (300g), sliced thinly
  • 1 tablespoon brown sugar
  • 2 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 cup (250ml) chicken stock
  • 1/2 cup (75g) raisins
  • 800 gram canned crushed tomatoes
  • 800 gram canned chickpeas, drained, rinsed
  • 60 gram baby spinach leaves


Chorizo and chickpea stew
  • 1
    Preheat oven to 200°C/400°F
  • 2
    Heat half the oil in a flameproof baking dish over high heat; cook chorizo until browned. Remove from dish. Add onion and sugar to dish; cook, stirring occasionally, over medium heat, 15 minutes or until onion is lightly caramelised. Add seeds and coriander; cook, stirring, 1 minute.
  • 3
    Return chorizo to dish with stock, raisins, tomatoes and chickpeas; bring to the boil. Cover; bake 40 minutes. Stir in spinach. Season.

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