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Spanish chickpea stew

Spanish chickpea stew

There’s a subtle hint of spice in this warming winter dish

  • Feeds 2Feeds 2
  • Ready in 45 minutes

Each serving contains

  • Energy
    1473kj 351kcal
  • Fat
    Low 14%
  • Saturates
    Low 7%
  • Sugar
    Low 14%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 47g


  • 1 tbsp Co-op olive oil
  • 1 small onion
  • 1 stick celery
  • 1 carrot
  • 200g butternut squash, cut into chunks
  • 175g baby potatoes, quartered
  • 2 cloves garlic, sliced
  • 1 tsp smoked paprika
  • 1 x 400g can Co-op chopped tomatoes
  • 1/2 x 400g can drained chickpeas
  • 300ml hot vegetable stock
  • 1/4 Savoy cabbage
  • 6 black olives, pitted
  • Small handful fresh parsley, chopped (optional)


  1. Heat the olive oil in a large pan and add the onion, celery and carrot, all chopped
  2. Fry over a medium heat for 5-7 mins
  3. Add the butternut squash, baby potatoes and garlic
  4. Continue to cook, stirring occasionally, for 8 mins, until the vegetables are just starting to soften
  5. Stir in the smoked paprika, chopped tomatoes and chickpeas, then pour the hot vegetable stock into the pan
  6. Cover with a lid and simmer for 15 mins
  7. Slice the cabbage in half, add to the pan and simmer for 5 more mins until tender
  8. Scatter over the olives and a small handful fresh parsley, chopped, if you like, and serve