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Spanish Chorizo Stew

This is an amazingly simple, fast and extremely tasty stew which, at just £1.12 per serving is the last in our series of meals for four under a fiver. Que aproveche!


1 tbsp olive oil

120g chorizo, sliced

2 x white onions, sliced

2 x 400g tin of chickpeas, drained

2 x 400g tin of chopped tomatoes

2 tsp paprika

240g bag of baby spinach

Sea salt and ground black pepper


Heat the oil in a large saucepan over a medium heat and fry the chorizo for a few minutes until it starts to brown.

Add the onion and cook for a few more minutes until they begin to soften.

Stir in the chickpeas making sure to coat them in the oil, before adding the chopped tomatoes and paprika.

Season with salt and pepper to taste and simmer for 5 minutes allowing the sauce to thicken.

Take off the heat and stir in the spinach, allowing it to wilt before serving.

Tips: This is delicious on its own or can be enjoyed with a hunk of crusty bread to mop up all of the delicious juices or, for a more substantial meal, cook 300g of wholegrain rice which will add just 10p per serving.

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