Chickpea and chorizo bake

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(2 votes)

Budget-friendly chickpeas and flavoursome chorizo simmer in a spiced tomato mixture for a wholesome meal option.

Per Serving: 417kcals, 17.1g fat (5.3g saturated), 46g carbs, 21.9g sugars, 21.9g protein, 13g fibre, 0.432g sodium


10 minutes
15 minutes
Difficulty: Easy
Serves: 4-6 portions
200g chorizo, thickly sliced
1 red onion, sliced
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp cumin seed
1 x 400g tin of chopped tomatoes
Juice of 1 lemon
1 x 400g tin of chickpeas, drained
To serve:
Fresh parsley, chopped
Sourdough bread, toasted and sliced


  • Add the chorizo, onion and garlic to a frying pan over a medium-high heat. Cook for five minutes until the chorizo has released its oils and is beginning to brown.
  • Drain any excess oil and stir in the paprika and cumin seeds. Cook for 30 seconds or until fragrant.
  • Stir in the tomatoes, lemon juice and chickpeas. Simmer for five minutes until thickened slightly.
  • Serve hot with some parsley and toasted sourdough.

Top tip: To freeze, simply bring the stew to room temperature and freeze in a plastic container or in individual dishes. To reheat, simply add to a saucepan over a medium heat and warm through until hot and bubbling.