Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Chorizo, cabbage and chickpea stew recipe

Chorizo, cabbage and chickpea stew recipe

130 ratings

See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 512 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 1 tbsp olive oil
  • 6 Tesco Finest pork sausages, cut in half
  • 1 large red onion, peeled and sliced
  • 50g Tesco Finest chorizo, sliced
  • 50ml red wine
  • 400g tin chickpeas, drained and rinsed
  • 680g jar passata with herbs
  • 1 beef stock cube, made up to 200ml
  • ½ small savoy cabbage, trimmed and shredded
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2135kj
    512kcal     26%

  • Fat

    30g 42%

  • Saturates

    10g 50%

  • Sugars

    13g 14%

  • Salt

    4g 67%

of the reference intake
Carbohydrate 29.1g Protein 25.7g Fibre 9g

Method

  1. In a flameproof casserole, heat the oil over a medium heat then fry the sausages for 5 minutes until browned all over. Add the onions and stir-fry for 8-10 minutes until soft. Add the chorizo for the final 2 minutes.
  2. Pour in the wine and simmer until it has nearly evaporated, then add the chickpeas, passata and stock. Cover the casserole and simmer for 5 minutes.
  3. Take off the heat until you are ready to serve, then simply reheat and add the cabbage, adding a little extra water if needed. Cover and cook for 8 minutes, stirring occasionally.

See more Casserole recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus