Kevin's Chorizo and Chickpeas Stew

Chorizo and Chickpeas Stew2 Chorizo and Chickpeas Stew2

By Kevin Dundon

4 people 20 minutes 10 minutes


  • 4 - Carrots ,sliced
  • 0.5 tsp Chilli Flakes
  • 2 - Garlic Cloves ,thinly sliced
  • 1 tbsp Olive Oil
  • 3 tsp Parsley ,chopped
  • 2 tins SuperValu Chick Peas ,drained
  • 2 tins SuperValu Chopped Tomatoes
  • 1 - SuperValu Chorizo Ring ,diced into bite sized pieces
  • 800 ml Vegetable Stock


  1. In a large pan over a medium heat, heat the oil and add the chorizo pieces.
  2. Cook for 2 minutes or until slightly coloured. 
  3. Stir in the onions, carrots, garlic, mushroom and cook for a further 3-4 minutes to colour.
  4. Then pour in the stock and add chopped tomatoes, chick peas and chilli flakes.
  5. Season well and simmer with a lid on for 15-18 minutes until the vegetables are fully cooked.
  6. Check the seasoning and remove from the heat.
  7. Sprinkle some fresh parsley and enjoy piping hot.
  8. Potion the leftover in containers with labels and store in the fridge for 2 days or in the freezer until required. Defrost overnight and warm the mixture until piping through with a few extra tablespoon of water to ensure the mixture doesn’t dry out.
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