Recipe: Garbanzos con acelga y chorizo (chickpeas with silverbeet and chorizo)

Last week I posted a recipe for the “regular” version of garbanzos con acelga (see recipe here). Garbanzos con acelga y chorizo is a tasty variation which includes the popular Spanish sausage for the meat eaters out there.

Before you start, a few notes on ingredients:

  • Chorizo sausages can be fresh or dried, you can use either. I like Feather and Bone’s fresh ones. Also check for ingredients if you are gluten or lactose intolerant.
  • You can use tomato paste if you don’t have ají panca
  • You can serve it either with rice or bread.

Last but not least, as with any stew, this tastes better a day or two later.

Garbanzos con acelga (chickpeas with silverbeet)

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 tbsp extra virgin olive oil
  • 1 red onion, finely chopped
  • 4 cloves garlic, minced
  • 2 chorizo sausages, sliced or chopped
  • 2 tbsp ají panca or tomato paste
  • 4 ripe tomatoes, peeled, seeded and finely chopped
  • 1 tsp dried oregano
  • 1 can chickpeas, rinsed and drained
  • 1 medium bunch silverbeet or rainbow chard, chopped
  • 1 cup chicken stock
  • salt and pepper

To serve

  • 1 lemon
  • cooked rice or crusty bread


  1. Heat oil in a pan or pot on medium-low heat. Add onion and garlic and cook until soft (10-15 minutes).
  2. Turn heat to medium, add chorizo and cook on all sides, stirring often.
  3. Add ají panca (or tomato paste), tomatoes and oregano, cook for another 5 minutes.
  4. Add chickpeas, silverbeet and stock. Season with salt and pepper. Cook until the silverbeet has wilted.
  5. Serve with a squeeze of fresh lemon juice and rice or crusty bread.

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