Spanish Chickpea and Chorizo Stew

Cook time 45 minutes
Servings 4


2 tbsp extra virgin olive oil 

1 onion, finely diced
2 cloves garlic, finely chopped
3 bay leaves
2 chorizo sausages (250g), diced
1 tbsp smoked paprika
¼ cup sherry
2 x 400g cans of chickpeas, drained and rinsed  
1 400g can crushed tomatoes 
4 eggs
3 tbsp white vinegar 
Salt and pepper
Bread, to serve (optional)

Spanish Chickpea and Chorizo Stew


In a heavy-based casserole add extra virgin olive oil, onion, garlic and bay leaves. Cooked over a medium heat for 5-6 minutes until very soft. Now add the chorizo and paprika and cook for a further 4-5 minutes, stirring frequently. Turn the heat up and add the sherry to deglaze the pan. Add the chickpeas and tomatoes and 1 cup of water. Season with salt and pepper, reduce the heat and place the lid on. Cook for 20 minutes over a low heat.

In a large saucepan bring water and the vinegar to the boil, then turn down to a simmer. Gently crack eggs individually into a glass and one at a time, slip into the water. Poach for 3 minutes until just set, then with a slotted spoon remove from the water and drain on paper towel. Season the eggs with salt.

Portion the chickpea stew into 4 bowls. Top each with an egg and another drizzle of good quality extra virgin olive oil. Serve as is or with warm bread, if desired.