Quick chorizo and chickpea stew

Rachel Khoos speedy chorizo and chickpea stew makes a simple tapas recipe to share
By Rachel Khoo
Quick chorizo and chickpea stew
  • Rating:
  • Serves: 4-6
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tbsp olive oil
  • 8 spring onions, finely sliced
  • 1 tbsp rosemary, finely chopped
  • 1 tsp sweet smoked paprika
  • 400 g tin chickpeas, rinsed and drained
  • 2 chorizo sausages, cut into 1cm rounds
  • 2 tbsp sherry vinegar
  • 400 g tin cherry tomatoes

Tips and Suggestions

If you can't find tinned cherry tomatoes, use tinned chopped tomatoes.

See Rachel's other speedy tapas recipes, morcilla, egg and crisps and pan con tomate.


1. In a large frying pan, heat the oil. Add the white part of the spring onions, rosemary, paprika and the chickpeas to the pan and fry for 2 minutes on a high heat.

2. Add the chorizo to the pan and cook for 2 minutes. Add the sherry vinegar. Cook gently, uncovered for a further 10 minutes stirring occasionally before.

3. Add the tomatoes and cook for a further 5 minutes to heat through thoroughly. Taste for seasoning and add salt and pepper if necessary.

4. Add the green tops of the spring onions and serve.

Love tapas? Take a look at our tapas recipe collection

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