Spanish Chorizo & Chickpea Stew with Crusty Bread
Chorizo is browned, then simmered with onion, red pepper, garlic, smoked paprika, chickpeas, tomatoes, and vegetable stock.
- 200 g chorizo sausage
- 400 g tinned chickpeas
- 1 whole onion
- 1 whole red pepper
- 3 whole garlic cloves
- 400 g tinned tomatoes
- 8 g smoked paprika
- 250 ml vegetable stock
- 25 ml olive oil
- 15 g fresh parsley
- 100 g crusty bread
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Slice chorizo into 1cm rounds; dice onion and red pepper; mince garlic.
- Step 2
Heat olive oil in a large saucepan over medium-high heat.
- Step 3
Add chorizo slices and cook for 2 minutes until edges colour; remove and set aside.
- Step 4
In the same pan, sauté onion, pepper, and garlic for 3 minutes until softened.
- Step 5
Stir in smoked paprika and cook for 30 seconds until fragrant.
- Step 6
Return chorizo to pan; add tinned chickpeas (drained and rinsed), tinned tomatoes, and vegetable stock.
- Step 7
Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Step 8
Season with salt and pepper to taste.
- Step 9
Serve in bowls topped with fresh parsley and crusty bread on the side.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
