Chickpea and Chorizo Stew with Popcorn Shoots

Chickpea and Chorizo Stew with Popcorn Shoots


35 Minutes



For 4 people

  • 2 bay leaves
  • 350 grams Chorizo sausages, sliced
  • 1 red onion, chopped
  • 1 tablespoon(s) olive oil
  • 2 400g cans chickpeas, drained and rinsed
  • 70 grams punnet Flowerdale Farm Popcorn Shoots
  • 1 pinch(es) Salt and freshly cracked pepper
  • 2 teaspoon(s) sea salt flakes
  • 4 large ripe tomatoes, finely diced
  • 0.5 cup(s) chicken or vegetable stock
  • 0.5 teaspoon(s) ground cinnamon
  • 2 cloves garlic, minced
  • 0.5 cup(s) dry white wine
  • 0.5 lemon's juice
  • 600 mL passata
  • 1 red capsicum, seeds removed and chopped
  • 0.5 cup(s) of chopped Flowerdale Farm Continental Parsley

Adjust Quantity


  1. Heat oil in a large thick-based pan over medium heat. Fry chorizo for 3 minutes, turning constantly until orange oil seeps out into the pan.
  2. Remove chorizo from pan and set aside on paper towel. Drain excess oil from pan, leaving about 2 tablespoons. Return the pan to a medium heat and fry the onions, capsicum and garlic until onion is soft and transparent, but not brown.
  3. Add the tomatoes and fry until soft and juicy. Return the chorizo to the pan with the chickpeas, white wine, passata, stock, cinnamon, salt and bay leaves.
  4. Combine well and bring to the boil. Reduce heat to low and simmer for 10 minutes until the sauce has reduced and thickened. Season with salt and pepper, remove from heat and allow to cool for about 5 minutes to thicken further.
  5. Stir through the parsley and popcorn shoots, and squeeze over lemon. Serve immediately, with crusty bread or a side of cous cous.