One Pot Chorizo and Chickpea Stew
This easy one pot chorizo and chickpea stew with spinach is a smoky, hearty dinner ready in just 20 minutes. Perfect for a quick weeknight meal.
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Ingredients
- 225 grams chorizo ring
- 1 onion
- 800 grams chickpeas tinned
- 400 grams chopped tomatoes tinned
- 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.
Nutrition Facts
One Pot Chorizo and Chickpea Stew
Amount per Serving
Calories
528
% Daily Value*
Fat
19
g
29
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Cholesterol
35
mg
12
%
Sodium
204
mg
9
%
Potassium
1089
mg
31
%
Carbohydrates
63
g
21
%
Fiber
18
g
75
%
Sugar
13
g
14
%
Protein
29
g
58
%
Vitamin A
5061
IU
101
%
Vitamin C
28
mg
34
%
Calcium
189
mg
19
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Freezing and Storage
This stew freezes very well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to three months. To reheat, defrost thoroughly and bring back to a gentle simmer before serving.