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Spanish Chorizo and Chickpea Adobo Stew


Sometimes there’s just too much month left at the end of the money but you still need to eat and eat well. This is one of our favourites for this empty wallet feeling, most of the ingredients are store cupboard regulars and you can use up a variety of things from the fridge. It’s also a great recipe for a family meal as the Adobo seasoning used is warming rather than fiery hot and takes only 20 minutes to prepare.

Serve with crusty bread or as part of a tapas menu. We find it tastes even better made a little ahead of time, the flavours develop and become more rounded so any leftovers are great for lunch the next day.

Serves 4 as a main meal


1tbsp vegetable oil

1 large red onion, sliced

2 bay leaves

150g cooking chorizo, sliced

4 cloves garlic, finely sliced

400g tin chopped tomatoes

400g tin chickpeas, drained and rinsed

4 heaped tsp Bite Me Spices Adobo Seasoning

3/4 pint chicken stock

250g new potatoes, halved if large and parboiled

Squeeze of lemon juice (optional)

Handful of fresh parsley, finely chopped


  • Heat the oil in a large frying pan. Add the sliced onions and bay leaves and fry for 3-4 minutes until softened.

  • Add the sliced chorizo and fry for a further 3 minutes. The oil released from the chorizo gives this stew a beautiful colour.

  • Add the sliced garlic and 4 tsp of the Adobo Seasoning and stir to mix. Add the tomatoes, chickpeas, chicken stock and potatoes. Stir well and place a lid on the pan.

  • Leave to simmer for 40 minutes. Once cooked squeeze over the juice of half a lemon (if using) and scatter with chopped parsley. Serve.

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