Spanish chickpea and chorizo stew with fried eggs
Serves: 4
Prep time: 30 mins Total time: 
Recipe photograph by Kris Kirkham
Spanish chickpea and chorizo stew with fried eggs
This Mediterranean-inspired dish is loaded with goodness, from fibre-packed chickpeas to vitamin-rich peppers and tomatoes. The amount of chorizo might seem a little small, but it adds a really rich flavour to the stew
Serves: 4
Prep time: 30 mins Total time: 
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Nutritional information (per serving)
Calories
572Kcal
Fat
31gr
Saturates
8gr
Carbs
33gr
Sugars
11gr
Fibre
12gr
Protein
31gr
Salt
2.4gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 2 ½ tbsp extra-virgin olive oil, plus extra to drizzle
- 1 x 150g pack diced chorizo
- 1 large red onion, sliced
- 2 fat garlic cloves, sliced
- 2 tsp smoked paprika
- 100ml white wine
- 2 x 400g tins cherry tomatoes
- 2 x 400g tins chickpeas, drained and rinsed
- 4 roasted peppers from a jar, sliced
- 1 thick slice of crusty bread
- 1 lemon
- ½ x 30g pack flat-leaf parsley, chopped
- 4 large eggs
Step by step
Get ahead
Make the base stew the day before and reheat to serve
- Heat 1⁄2 tablespoon of oil in a large pan. Add the chorizo and fry until crisp. Stir in the onion to coat in the chorizo oil, then turn down the heat and cook for 8-10 minutes until soft.
- Add the garlic and cook for 1 minute, then mix in the smoked paprika and cook for a further 30 seconds. Pour in the white wine, bubble away until reduced by half then tip in the cherry tomatoes, chickpeas and roasted red peppers. Give everything a good mix, bring the stew up to the boil, season then leave to simmer for 10 minutes.
- Tear the bread into small pieces. Heat 11⁄2 tablespoons of oil in a nonstick frying pan. Add the bread and fry until golden, tossing regularly so that the rustic croutons crisp and colour evenly. Finely grate the zest from half the lemon and cut the other half into wedges. Tip the croutons into a bowl and stir through the lemon zest, parsley and a good pinch of sea salt.
- Put the frying pan back on the heat. Pour in the remaining 1⁄2 tablespoon of oil and once hot, crack in the eggs. Fry to your liking.
- Check the stew’s seasoning then ladle into 4 bowls. Top each with a fried egg. Scatter over the crispy croutons and serve with lemon wedges for squeezing over.
