Recipe: Chorizo, Chickpea & Spinach Stew


Today I want to share with you all one of my most recent recipe discoveries, this totally delicious, slightly Eastern tasting Chorizo, Chickpea and Spinach Stew. You know the feeling when you make a recipe and you take the first bite, and you just know how many times you’re going to make it again because it is fantastic? That is were my head was at when I first made this (albiet slightly altered to suit having just me to cook for) recipe from the BBC Good Food website. It looks like it has a long list of ingredients, but once you have them in stock (and I always try to have a selection of beans in the cupboard, and we all have the stay ends of vegetables knocking around in the bottom of the fridge) this would actually suit a quick supper if you had not planned ahead, and you remembered to pick up a chorizo and a bag of spinach on the way home.

This recipe serves two, or serves one for a big lunch or a warming supper. It actually microwaves really well the next day – I found it was very helpful perched on top of my books in a steaming bowl one Friday lunchtime when I was trying to wade through an 8 to 12 page essay on Paradise Lost‘s roots in Ancient Epic.

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Chorizo, Chickpea & Spinach Stew

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 1-2 1x
  • Category: Dinner
  • Cuisine: Spanish


This easy Chorizo, Chickpea & Spinach Stew comes together really quickly on the stovetop and is full of bright, punchy flavours from simple store cupboard ingredients.


  • 2 tbsp Extra Virgin Olive Oil (I used my Homemade Herb Infused Oil)
  • 1/2 Onion, Finely Chopped
  • 1 Carrot, Finely Chopped
  • 1 Celery Stick, Finely Chopped
  • Few Fresh Thyme Sprigs
  • 1 Bay Leaf
  • 1 Garlic Clove, Finely Chopped
  • 100g Dried Chorizo, Diced
  • 1/4 tsp Cinnamon
  • 1/2 tsp Hot Paprika 
  • 1 Can Chickpeas
  • 1 tbsp Sherry Vinegar
  • 1 Average Sized Bag of Spinach
  • Freshly Ground Salt & Black Pepper


  1. Fry the onion in the oil in a large pan for a few minutes until it has softened, but not browned.
  2. Add the carrot, celery, bay leaf and the thyme. Season with a bit of salt and pepper, stir in and cook for about 3 to 4 minutes.
  3. Add the garlic, Chorizo, cinnamon and the paprika. Gently fry until the vegetables have softened and the chorizo has started to release some of its orange oils, and has crisped up a little bit.
  4. Add the chickpeas, the vinegar and 75ml of water. Turn the heat up until it is bubbling, then simmer with the lid on for about 2 minutes until the chickpeas have heated through.
  5. Fish out the thyme sprigs and the bay leaf, then add all for the spinach to the pan, stirring into the stew until it has all wilted down – serve and enjoy!