Introduction

This Chorizo & Chickpea Summer Stew is a vibrant and comforting dish packed with smoky flavors and fresh ingredients. It’s perfect for a hearty lunch or light dinner when you want something easy yet satisfying. The combination of chorizo, chickpeas, and roasted vegetables creates a rich and flavorful stew that’s sure to please.

Two white bowls, each placed on gray plates, contain a stew of dark red liquid with visible layers of round slices of browned sausage, light beige chickpeas, bright green spinach leaves, and pieces of red cherry tomatoes. The bowls sit on a yellow cloth. In the background, a white bowl filled with light yellow couscous is placed on the same yellow cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil

2 garlic cloves, crushed

2 thyme sprigs

1 tbsp smoked paprika

200g chorizo ring, sliced into thin coins

1 tbsp sherry vinegar

600g cherry tomatoes, halved

450g jar roasted red peppers, drained and cut into large strips

100g spinach

2 x 400g cans chickpeas, drained

Drizzle of extra virgin olive oil, to serve

Crusty bread, to serve

Instructions

Step 1: Heat the olive oil in a large frying pan over medium heat. Add the crushed garlic, thyme sprigs, and smoked paprika. Stir for a few minutes until fragrant.

Step 2: Add the sliced chorizo to the pan and cook for another two minutes, stirring until the chorizo releases its oil. Pour in the sherry vinegar and let it bubble for about a minute.

Step 3: Add the halved cherry tomatoes, roasted red pepper strips, spinach, and drained chickpeas to the pan. Pour in 100ml of water and season with a pinch of salt and pepper.

Step 4: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes until the tomatoes have softened and the sauce has thickened.

Step 5: Taste and adjust the seasoning if needed. Finish with a drizzle of extra virgin olive oil and serve warm with crusty bread.

Tips & Variations

Use fresh thyme or substitute with dried thyme if needed, reducing the quantity by half.

Add a pinch of chili flakes for a spicier stew.

For a vegetarian version, replace chorizo with smoked paprika and add smoked tofu or mushrooms.

Serve with rice or couscous instead of crusty bread for a different texture.

FAQs

Can I use fresh tomatoes instead of cherry tomatoes?

Yes, you can substitute fresh tomatoes with a similar weight of ripe tomatoes, chopped. Just be sure to cook them until soft to develop the stew’s rich sauce.

Is it possible to freeze this stew?

This stew freezes well for up to 2 months. Thaw it overnight in the refrigerator and reheat thoroughly before serving. Note that spinach texture may slightly change after freezing.