Chickpea stew with chorizo ​​and chard

Guiso de garbanzos con chorizo y acelgas

Making a stew is not complicated. Now that the cold is coming and in a hurry you don't have time for long preparations, I present to you this recipe with which to cook chickpeas with chard and chorizo ​​in less time than you think. In half an hour you will have it ready to warm up.

To cook I have used the DIAMOND Low Lunch Box with Monix® lid, an all-terrain pot that you can even use in the oven - it withstands temperatures of up to 230ºC - and it is beautiful.

Let's cook!

For 4-5 people
Total time: 35 minutes


  • A splash of extra virgin olive oil
  • 2 onions chopped
  • 1 clove of garlic, minced
  • 100-120 g sliced ​​chorizo
  • 2 bay leaves
  • 80 g crushed tomato
  • 1 cayenne -optional
  • 400 ml of broth or water
  • 1 teaspoon cumin - amount to taste
  • 800 g drained cooked chickpeas
  • 2 jars of 540 g each
  • 250-300 g of fresh chard.


  1. Put a splash of extra virgin olive oil in the pan and heat it. Add the chopped onion and stir. Add the minced garlic and salt and sauté until the onion takes on color. About 12-15 minutes over medium heat.
  2. Pour in the chopped chorizo ​​and mix well, cook for another 5 minutes.
  3. Add the bay leaf and stir - if you want to give it a spicy touch, add the cayenne -, also add the crushed tomato and 1 teaspoon of cumin. Mix everything and finish cooking for 5 minutes.
  4. Add the washed and drained chickpeas. Mix with the sofrito and pour in the broth. Let it boil for a few minutes.
  5. Add the chard, cover the pan and wait 5-7 minutes - cooking at medium temperature - until the chard reduces and cooks with the heat. Stir and turn off the heat.
  6. And to eat! You can sprinkle with chopped parsley.

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