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Spicy chorizo sausage gives this hearty stew a warming kick while the chickpeas and cabbage add texture and crunch


  • 1tbsp olive oil
  • 6 pork sausages, cut in half
  • 1 large red onion, peeled and sliced
  • 50g chorizo, sliced
  • 50ml red wine
  • 400g tin chickpeas, drained and rinsed
  • 680g jar passata with herbs
  • 200ml hot beef stock
  • 1 small savoy cabbage, trimmed and shredded


  1. In a flameproof casserole, heat the oil over a medium heat then fry the sausages for 5 minutes until browned all over. Add the onion and stir-fry for 8-10 minutes until soft. Add the chorizo for the final 2 minutes.
  2. Pour in the wine and simmer until it has nearly evaporated, then add the chickpeas, passata and stock. Cover the casserole and simmer for 5 minutes.
  3. Take off the heat until you are ready to serve, then simply reheat and add the cabbage, adding a little extra water if needed. Cover and cook for 8 minutes, stirring occasionally.

Each portion contains:

Calories 490 24.5%
Sugar 7.5g 8.3%
Fat 28g 40%
Saturates 9g 45%
Salt 2.5g 41.7%

of your guideline daily amount


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