There’s nothing better than a hearty one pot stew, and this chorizo and chickpea stew with spinach is one of my favourites.
Chorizo is a great flavour sensation. I love the warming, smokiness of it and this unapologetic stew is packed full of its big flavour.
This is a fast evening meal so it gives you the satisfaction of a hearty stew without the hours of cooking! It’s ready in just 20 minutes.
The Ingredients
- Chorizo – use one that is as spicy or as mild as you like. This will bring most of the flavour, so make sure it’s a good one.
- Onion – a large brown or yellow onion will do the trick.
- Chickpeas – you can substitute these for any other beans, but chickpeas bring a great texture to the broth. You could use butter beans if you like, like in my One Pot Chicken, Chorizo and Butter Bean Stew.
- Chopped tomatoes– or use passata for a richer sauce.
- Spinach – a big bag of fresh spinach is perfect for this dish! I love chorizo and spinach together – they’re a match made in heaven.
- Parsley – fresh parsley adds the perfect finishing touch. You could also use chives, like in my Creamy Chorizo and Pea Gnocchi.
Top Tips
- Cooking the chorizo Keep a close eye on the chorizo and stir often. You want it to crisp up on both sides without getting burnt – this needs regular stirring.
- Get ahead This stew can be frozen. Cool thoroughly then freeze for up to three months. Make sure you defrost and bring back to the boil before serving.
- To serve The chickpeas make this hearty enough to eat by itself, but you could also serve with a good sourdough loaf or mashed potato.
One Pot Chorizo and Chickpea Stew
Ready in 20 minutes, this chorizo and chickpea stew with spinach is a warming and hearty meal.
Ingredients
- 225 grams chorizo ring
- 1 onion
- 2 x 400g tins of chickpeas
- 400 grams tin of chopped tomatoes
- 500 ml water
- 200 grams spinach
- A large bunch of parsley
Instructions
- Slice the chorizo into segments about the thickness of a one pound coin and add to a casserole dish. Put it on a high heat and sizzle the chorizo until it’s crisp on both sides, then add the chopped onion.
- Allow the onion to soften for about 30 seconds.
- Add the chickpeas (drained), chopped tomatoes and water. Bring it to a simmer, and cook for about 10 minutes to soften the chickpeas.
- Add the spinach and parsley, season, and when the leaves are wilted it’s ready to serve.
More one pot recipes:
- One Pot Mexican Bean Stew
- Easy One Pot Saag Paneer
- One Pot Sausage, Mushroom and Mozzarella Pasta
- One Pot Chicken, Bacon and Peas
- One Pot Bacon and Lentil Pasta
- One Pot Chorizo and Pea Pilaf
- One Pot Mushroom and Thyme Risotto
- One Pot Chicken and Green Olive Tagine
- One Pot Cheesy Pesto and Spinach Pasta
Love love love this! So warming on a cold day. The chorizo and chickpea work great together