Garbanzos stew with Chorizo and Peppers

Simon loves this recipe, in fact it's a firm favourite with all the W&W team! This is a very traditional Spanish dish, which is as delicious as it is simple.

The Garbanzos (chickpeas) make for a hugely satisfying meal and are perfect for soaking up the flavours of the red peppers, chorizo and paprika, giving you a rich and filling rustic Spanish stew. This wonderful dish has strong associations with the town of Burgos in northern Spain.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4

INGREDIENTS - Ingredients in bold are available in store!
Ingredients in bold are available in store!
1 small onion, chopped
1 garlic clove, finely chopped
1 red chilli (optional)
1 Alejandro chorizo barbacoa (cooking chorizo)
1 chopped red pepper, or a jar of Odysea grilled peppers

4 tbsp olive oil
1 pint of beef stock
1 jar Navarrico garbanzos (chickpeas)
2 pinches El Rey paprika

Salt to taste Fresh coriander to garnish

Heat the olive oil in a large heavy-bottom pan. Gently sauté the chopped onions, garlic and chilli with a little salt and pepper. When the onions are translucent, add the chopped chorizo and peppers and continue to sauté until cooked through. Throw in half a glass of Rioja, and follow with the garbanzos.

Make one pint of beef stock and add to the pan with the paprika. Simmer on low. Simmer gently for 10-15 minutes. Serve in bowls, garnished with freshly chopped coriander and some crusty bread.

A rich chorizo stew like this requires a good hearty Rioja. We recommend our Beronia Reserva (£15.95), or if you really want to treat yourself the Monte Real Gran Reserva (£25.95).

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Whitmore & White The Whitmore & White Food & Drink Blog is written entirely by our own staff who contribute regularly on their favourite food and drink topics!


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