• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. A tablespoon of olive oil

  2. Half a chorizo - or as much as you like really, the more you put in the more smoky and spanish it is!

  3. 1 large onion

  4. 4 celery sticks

  5. 2 cloves of garlic - minced or chopped, either works

  6. 2 tins of tomatoes

  7. 1 tin of

  8. 400g chickpeas

  9. 1 red pepper

  10. 1 small can of sweetcorn

  11. Half a savoy cabbage

  12. 1 litre of chicken stock

  13. Smoked Paprika

  14. Black Pepper

  15. Salt

  16. Sugar

  17. Garlic Bread to serve with

Instructions Jump to Ingredients ↑

  1. In a large saucepan heat a small bit of olive oil, fry garlic, onion, red pepper and celery for 10 minutes on a low-medium heat until soft.

  2. Add chorizo cook until chorizo is firm and emitting its oils.

  3. Add 2 cans of tomatoes and juice Add 1 can of chickpeas and juice Add 1 litre of chicken stock Turn heat up and bring the soup to the boil.

  4. Season with salt and black pepper making sure to taste.

  5. Add 1 tablespoon of sugar to counteract the acidity of the tomatoes.

  6. Add a large pinch of smoked spanish paprika for a kick. Cayenne Pepper could also be used here.

  7. Leave the stew to boil for half an hour, after which time add shredded savoy cabbage, cook for another 15 minutes until cabbage is soft.

  8. Stir every few minutes to ensure the ingredients don't stick to the end of the pan. The heat can be reduced at this stage.

  9. During this 15 minutes, cook garlic bread according to packet instructions.

  10. When the stew is ready, add tinned, drained sweetcorn.

  11. Check seasoning, add more if necessary.

  12. Ladle into bowls and serve with hot, crispy garlic bread on the side.


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