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Chorizo, cabbage and chickpea stew recipe

Chorizo, cabbage and chickpea stew recipe

131 ratings

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


  • 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

  • Fat

    30g 42%
  • Saturates

    10g 50%
  • Sugars

    13g 14%
  • Salt

    4g 67%

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


  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.

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