Serving amount:
  • chorizo sausage
  • 1 ATLAS chickpeas pack
  • 1 sweet paprika sachet
  • 1 baby spinach bag
  • 1 apple
  • 1 lemon
  • 1 tomato
  • 1 long green chilli
  • 1 garlic clove
  • 1 red onion
  • 1 mint bunch*

Pantry staples: Olive oil, salt, pepper 

Allergens: Garlic, onion

Specialised equipment: Lined baking tray 

Chef's note: Chorizo is a variety of sausage both fresh and cured which originated in Spain. The Mexican style chorizo uses raw meat that has been seasoned with chillies and spices. The Spanish style chorizo has been cured, is hard and flavoured with smoked paprika. 

* Garlic and mint are to be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Always read the recipe in full before you begin. Preheat the oven to 200C fan forced. Juice the lemon. Thinly slice the onion, 1 clove of garlic* per 2 people and the chilli (remove seeds if you prefer less heat). Cut the tomato into thin wedges. Thinly slice 2 teaspoons of mint leaves* per person. Drain and wash the chickpeas. 

2. Cook the chorizo 

Heat a small splash of oil in a frying pan over medium-high heat. Add the chorizo and cook for 2 minutes, turning often, or until browned. Place the chorizo on a lined baking tray and into the preheated oven for 12 minutes or until cooked through. Reserve the frying pan. 

3. Cook the onion 

Meanwhile, in the same frying pan, add a small splash of oil (if required) over medium heat. Add half of the onion and cook for 3 minutes or until it starts to soften. Add the garlic, chilli and paprika and cook for 1 minute or until aromatic and well combined. 

4. Cook the chickpeas 

Add the chickpeas, tomato and a small splash of water and cook for 4 minutes, stirring often, or until the tomato has softened and the mixture has come together. 

5. Add the spinach 

Remove from heat and stir through the spinach and half of the lemon juice. Season with salt and pepper to taste. 

6. Make the salad 

Very thinly slice the apple into matchstick sized pieces. Combine the apple with the remaining onion, remaining lemon juice and mint. 

7. To serve 

Slice the chorizo into large pieces. Divide the chickpea, spinach and paprika stew between serving plates. Top with the sliced chorizo. Serve with the apple and onion salad.