Chickpea, Capsicum and Chorizo Stew

Chickpea, Capsicum and Chorizo Stew

Main Course

  • 4

    Number of People

  • Affordable


  • Easy


  • Prep time

  • Cook time

  • 12H00

    Rest time


  • 1 1/2 cups dried chickpeas
  • 1/3 cup extra-virgin olive oil
  • 2 onions, finely chopped
  • 1 good quality chorizo sausages, cut into rounds
  • 1 bay leaf
  • 4 garlic cloves, chopped
  • 1 tomato, quartered
  • 1 teaspoon dried oregano
  • juice of 1/2 lemon
  • 2 store-bought roasted capsicum fillets, drained and cut into strips
  • 2 parsley sprigs, chopped
  • Salt and pepper


#multicooker #autumnrecipes #weeknightdinner

1. Soak the chickpeas in lots of water overnight, then rinse and drain well. 2. Using your Turbo Cuisine Maxi & Fry, select the ‘Stir Fry’ program and press the timer dial and turn the control knob to reach 5 minutes. Add oil, onions, chorizo, bay leaf and garlic and fry, stirring regularly until the onion is softened. Add the tomato, oregano and chickpeas then pour in enough water to submerge everything by 3 cm (about 2–3 litres). 3. Lock the lid and select the ‘Stew’ program. Press the timer dial and turn the control knob to reach 40 minutes. Press ‘Start’. 4. When the time is up, press the steam release button to fully release the pressure before opening the lid. 5. Generously season the chickpea stew with salt and a pinch of pepper. Using a potato masher or hand blender, mash some of the chickpeas to thicken the sauce. Then stir through the lemon juice, capsicum strips and chopped parsley. Ladle into a bowl and serve.

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