Tomato and Chorizo Stew

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Pantry-friendly, you bet. This elemental crockery is conscionable close for chill outpouring evenings and palates that similar agleam heat.

In add-on/upgrade mode, you could disturbance successful a fewer handfuls of babe spinach conscionable earlier serving, oregon saute a fewer shrimp to spot atop each bowlful. A fewer pinches of a mild, achromatic brushed oregon crumbly food mightiness beryllium nice, too.

The look calls for dry-cured chorizo, which you tin usually find unrefrigerated adjacent the supermarket deli section.

Serve with tons of warm, crusty breadstuff for dunking oregon implicit your favourite cooked grain.

Adapted from “The Kitchen Shelf,” by Eve O’Sullivan and Rosie Reynolds (Phaidon, 2016).

Ingredients

measuring cup

Servings: 3-4 (makes astir 5 cups)

1 mean achromatic onion
7 ounces dry-cured chorizo (see headnote)
2 cloves garlic
One 14-ounce tin no-salt-added chickpeas
1 tablespoonful olive oil
1/2 spoon dried thyme (may substitute dried oregano)
1/2 spoon crushed reddish capsicum flakes
One 14-ounce tin no-salt-added diced tomatoes, preferably fire-roasted
1 bouillon cube (chicken oregon vegetable)
1 1/2 cups boiling water
1 spoon sugar
1 spoon distilled achromatic vinegar
Freshly crushed achromatic pepper
1/2 lemon
Handful caller flat-leaf parsley leaves, for garnish (optional)

Nutritional Facts

Per serving (based connected 4)

Calories
420
Fat
25 g
Saturated Fat
9 g
Carbohydrates
27 g
Sodium
1140 mg
Cholesterol
45 mg
Protein
19 g
Fiber
5 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Kitchen Shelf,” by Eve O’Sullivan and Rosie Reynolds (Phaidon, 2016).

Tested by Bonnie S. Benwick.

Published May 9, 2016

Updated March 15, 2026