Chickpea stew with sausage
A hearty Spanish-inspired stew with smoky sausage, chickpeas, and tender kale simmered in a rich tomato base. Ready in under 30 minutes, perfect with crusty bread.
Updated : 02 October, 2025
Easy
About 20 min.
Ingredients
1 tablespoon
Sunflower oil
1
Onion
2
Garlic
75 grams
Smoked sausage
1 teaspoon
Smoked paprika
400 grams
Canned tomatoes
200 milliliters
Water
2 tablespoon
Tomato purée
400 grams
Chickpeas
75 grams
Kale
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large non-stick saucepan over a medium heat. Add the chopped onion and finely sliced garlic and cook gently for 2-3 minutes, stirring occasionally, until softened but not browned.
Step 2
Meanwhile, cut the sausage into slices about 1.5cm/½in thick. Stir the sausage and smoked paprika into the onion and garlic mixture and fry for another 1-2 minutes.
Step 3
Add the tinned tomatoes, water and tomato purée, stirring well to combine. Bring to the boil, then reduce the heat and allow the mixture to simmer.
Step 4
Drain the chickpeas, rinse under cold water, and add them to the pan. Return to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce has reduced by about half.
Step 5
Add the kale and simmer for a further 1-2 minutes, or until tender. Season to taste with salt and freshly ground black pepper.
Step 6
To serve, ladle the stew into warm bowls and enjoy.