Spanish Chorizo & Chickpea Stew

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Spanish chorizo sausage 8 oz
Swiss chard, chopped 1 cup
Garlic cloves, finely chopped 4
Club House Rosemary Leaves 1 tbsp
Club House Bay Leaves, Whole 1
Club House Smoked Paprika 2 tbsp
Salt 1 tbsp
Club House Pepper, Black Ground 2 tsp
Club House Roasted Garlic and Peppers Seasoning 1 tbsp
Olive Oil 1 tbsp
Acorn Squash 4
Chickpeas, drained and rinsed 519 mL
Passata 2 cup
Chicken stock 1 cup
Carrots, diced 1/2 cup
Celery, diced 1/2 cup
Spanish onion, diced 1/2 cup
Sweet yellow peppers, diced 1/2 cup
Kale, diced 1/2 cup
Rice, long grain 1 cup
Shallots, finely diced 1/4 cup
Olive oil 1 tbsp
Chicken stock 2 cups
Club House Bay Leaves, Whole 1
Salt 2 tsp
Club House Pepper, Black Ground 1 tsp
Butter 1 tbsp
Club House Thyme Ground 1 tbsp


This recipe was created for Club House for Chefs by: Keith Hoare, Chef Culinary Instructor of Thistletown Collegiate in Toronto, ON.

For the Spanish Chorizo and Chickpea Stew: Add oil to pan over high heat. Sweat the vegetables with the seasonings. Add the chorizo, chickpeas, passata and stock. Bring to a boil and simmer for 20 minutes.

For the Rice: Sweat the shallots with olive oil. Add bay leaf, rice, salt and pepper to chicken stock and bring to a boil. Reduce to a simmer and cook until tender for approximately 15-20 minutes.

For Serving: Pour stew in carved out acorn squash and place on a bed of rice. Garnish with thyme.

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