Quick Chickpea, Chorizo & Red Capsicum Stew

clock 15 minutes + 20 minutes bowl Serves 4


  • 2 Tbsp olive oil
  • 1 onions
  • 1 red capsicum, deseeded and sliced
  • 200 g chorizo sausage, sliced
  • 2 cloves garlic, crushed
  • 1 tsp dried oregano
  • 400 g can chickpeas, rinsed and drained
  • 400 g can crushed or chopped tomatoes (sieved)
  • 1 cup chicken stock
  • 2 tbsp chopped parsley to garnish
  • Crusty bread to serve
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  • Heat the olive oil in a large, deep frying pan or casserole dish over a medium heat. Add the onion and red capsicum and cook for 3-4 minutes, or until the onion is soft.

  • Add the chorizo and garlic and cook for a further 3-4 minutes.

  • Add the oregano, chickpeas, tomatoes and chicken stock. Season to taste then simmer for 10 minutes, or until the sauce is reduced and thickened. Sprinkle with parsley.

  • Serve with warm crusty bread.

  • Courtesy of Food Magazine. Recipe by Browyn Byrne. Photography by Shaun Cato-Symonds.

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