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Quick Chickpea, Chorizo & Red Capsicum Stew

Quick Chickpea, Chorizo & Red Capsicum Stew

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15 mins + 20 mins
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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


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.


Qty Price
Fresh Produce Capsicum Red $3.50 ea
$3.50 ea
Countdown Sausages Chorizo $9.50 ea
$9.50 ea
Countdown Herbs Oregano Leaves $2.00 ea
$2.00 ea
Select Chick Peas No Added Salt $1.20 ea
$1.20 ea
Campbells Real Stock Stock Chicken Liquid $2.19 ea
$2.19 ea
Instore Bakery Baguette $2.19 ea
$2.19 ea
Superb Herb Parsley Living Plant $3.50 ea
$3.50 ea


Qty Price
Fresh Produce Onions Brown $1.70 kg
$1.70 kg
Just Garlic Garlic Crushed $2.49 ea
$2.49 ea
Wattie's Tomatoes Crushed And Sieved $1.00 ea was $2.00
$1.00 ea was $2.00
Countdown Olive Oil Classic $5.80 ea
$5.80 ea