Spanish Chorizo and Chickpea Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spanish Chorizo and Chickpea Stew

Spanish Chorizo and Chickpea Stew

with Peppers and Spiced Croutons

This satisfying stew packs lots of protein with smoky chorizo sausage and filling chickpeas. It's a fiesta of flavour!

Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

370 mL


1 unit

Ciabatta Roll

(Contains Gluten)

170 g


160 g

Sweet Bell Pepper

56 g

Baby Spinach

¼ tsp

Chili Flakes

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

1 unit

Chicken Broth Concentrate

370 mL

Crushed Tomatoes with Garlic and Onion

Not included in your delivery

2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories790 kcal
Fat39 g
Saturated Fat9 g
Carbohydrate73 g
Sugar20 g
Dietary Fiber15 g
Protein35 g
Cholesterol80 mg
Sodium2160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Box Grater
Measuring Spoons
Large Pot
Measuring Cups
Baking Sheet



Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 3: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Peel, then coarsely grate carrot. Core, then cut pepper into ½-inch pieces. Cut or tear ciabatta into ½-inch pieces.

Cook peppers

Heat a large pot over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer peppers to a plate and set aside.

Start stew

Reheat the same pot over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chorizo and carrots. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Add half the Smoked Paprika-Garlic Blend and ¼ tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min.

Finish stew

Add crushed tomatoes, chickpeas with their liquid, broth concentrate and 1/2 cup water (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium and simmer, stirring occasionally, until stew thickens slightly, 7-8 min. Add peppers and spinach. Season with salt and pepper, then stir until spinach wilts, 1 min.

Make spiced croutons

Meanwhile, add ciabatta, remaining Smoked Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Toast in the middle of the oven, tossing halfway through, until golden, 5-6 min.

Finish and serve

Divide stew between bowls. Top with spiced croutons.