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Spanish meatballs, chorizo and chickpea stew

This generous family recipe makes for a comforting midweek meal.


For the meatballs:

  • 300g pork mince
  • 200g beef mince
  • 1 egg
  • 50g breadcrumbs
  • pinch of sea salt (5g)
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • a small handful of flat leaf parsley, finely chopped
  • fresh ground black pepper
  • olive oil for frying

For the stew:

  • 50ml olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 200g chorizo, diced
  • 1 pinch saffron (optional)
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 300 g tomato sauce
  • 150ml dry white wine
  • 300g chickpeas (soaked overnight, cooked and drained) or use canned chickpeas (washed and drained)
  • season with sea salt to taste


For the meatballs:

  1. Just put everything in a large bowl and then, using your hands, mix to combine before shaping into small balls.
  2. Place the meatballs on the oiled oven tray and bake them for 20 minutes at 180°C.

For the stew:

  1. Chop up the onions and garlic, pour the olive oil in a large pot and cook it until nice and soft. Season with sea salt.
  2. Add the chorizo, saffron and bay leaves and cook for further 5min on a medium heat.
  3. Add the tomato sauce and the white wine. Cover and simmer for 15min. If the stew gets too thick, you can add more water or some chicken stock.
  4. Remove the meatballs from the oven and transfer into the stew. Add the cooked chickpeas and stir everything together.
  5. Enjoy your meal! It can be served with some fresh and crusty bread, rice or a nice green salad.

(Source: Riberry menu)