Chickpeas and Chorizo Stew

You hear me raving about the blue patches in my city all the time. Well, there is something else I rave about quite a bit. Our sunny winters and our cool summers. Exciting, isn’t it?
It actually is amazing!

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When we first moved to Sydney, we happened to stay in a house that did not have a heating or cooling unit. It was spring and pretty cold (that’s what I thought when I disembarked the aircraft). We invested in a room heater. A few mornings later the temperature soared, the heat was unbearable and we were sweating at home. We went back to the same dealer and bought a table fan. Apparently, he wasn’t surprised to see us. Then overnight the weather went through a complete transformation. The following morning, we found ourselves desperately checking up on our cargo that was to arrive with warm blankets and quilts.
Over time we got used to the weather. The room heater and table fan were kept next to each other. There were occasions when both were used on the same day. I found it hilarious at that time. That was pretty much how it was for most of the year. And to take the excitement a step further were the rain showers that would catch us by surprise any time of the day or season.
Today, I have grown to love the thrill that comes with this kind of unpredictability. What is life without a little pizzazz? The benefits are many. And that clearly reflects in our clothing, lifestyle, our local produce or our food. We can enjoy meat roasts in summer while sitting at the beaches with a popsicle in the middle of winter

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Chickpeas have been a part of my diet for as long as I can remember. Hence, I am always on the look out for new ways to cook with it. I usually stock up on cans of chickpeas and lentils on a frequent basis and this is a classic example of how tins and cans can come to your rescue to put up a meal when you are too busy to visit the grocer’s. A simple and hearty Spanish stew, great on flavour. When I don’t have chorizo at home I cook the same dish with diced bacon. Chorizo is easy to overcook and can turn hard and chewy if not cooked properly. 7-8 minutes in the pan should do it. Vegetarians can substitute chicken stock for vegetable stock and skip the chorizo or use tofu instead.

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Is there anything in particular you love about your climate? Or anything you wish you could change?

“Here’s some ‘blue’ to drive away your ‘blues’. I thought its high time I shared a few visuals with you. This is just one of the blue patches amongst hundreds in my city. If you have already visited or lived in Sydney, you would know this is our gorgeous Bondi Beach. If you haven’t, you know what to expect!

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Chickpeas and Chorizo Stew (minimally adapted from
Serves 5-6

1 tbsp olive oil
2 chorizo sausages, sliced or diced bacon
1 red onion, chopped
1 red capsicum, chopped
3 garlic cloves, finely chopped
1 1/2 tsp dried oregano
1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
400 g canned chickpeas with liquid
1 cup of canned, diced tomatoes (3-4 medium ripe tomatoes, if using fresh)
1/2 cup (125ml) chicken stock
1 cup baby spinach
1 tbsp chopped flat-leaf parsley
Salt and pepper, to season
Crusty bread or rice to serve

Heat oil in a casserole or large, deep frying pan over medium-high heat. Cook chorizo, turning until starting to crisp. Remove and drain on paper towel. Drain excess oil and fat, leaving 2 tbsp in pan.

Return the pan to medium heat. Add the garlic, onion and capsicum and cook, stirring, for 5 minutes or until softened. Add the potatoes, chickpeas, oregano, tomatoes and chicken stock. Season, bring to the boil, then reduce heat to low and cook for a further 10 minutes or until the sauce has reduced and thickened. Add in the chorizo in the last-minute if you like it crisp otherwise cook it with the stew for a few minutes. Garnish with baby spinach and parsley. Serve with white rice or crusty bread.






  1. says

    Love the beach and yes, am planning a trip to Sydney, Melbourne and Gold Coast soon, hopefully it works out. And chickpeas; yes another fav at home but with that usual Indian style dishes; curries etc etc.

    Beautiful stew though not sure what’s chorizo, will find something close which my other half can tuck into as well. That color of the stew is creating havoc in my mind now.

  2. says

    How wonderful to finally see some of your blue! Breathtaking! I love all the different hues of blue. What you love about your climate is the same thing I love about mine! The Rocky Mountains have a big effect on the climate and one minute we can be burning up in the summer and then within 20 minutes the temp has dropped and we have hail or snow. Or like the winter right now, it’s been pretty warm for us, but today we’ve seen nothing but snow. But I love it!
    And I think what I love about it is, what you mentioned, we can eat stews and salads all year round! Love the flavours in this stew!

  3. says

    I love the blue to drive away the blues and I live in a city which has soft sandy beaches and thrilling mountains on 30 minutes drive. I love everything about our climate however sometimes the continuous pouring rain bothers but it also has plus point. Then we get to have warm stews. This looks like a perfect stew for the weather we are having.

  4. says

    Wonderful recipe Sonali!

    Oh wow! what a beautiful place and amazing pictures. Well my husband is officially visiting Australia in few weeks. But hoping to have a family vacation soon after seeing these pictures.

  5. says

    Sydney weather…haha :) I love it! Especially the cool days which just pop out of nowhere in the middle of summer!

    I’ve only ever had chickpeas once and that was when I bought a can to try out a recipe for chickpea fritters (which wasn’t that great but I think that was more the fault of the recipe). They look a lot tastier in your stew though!

  6. says

    Sydney weahter is bipolar, I have always said it and will never understand how and why 😛
    Love this stew, it looks so delicious! Colourful, flavoursome and yummy!


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