Spicy Salmon, Chickpea, Chorizo and Kale Stew

Spicy Salmon, Chickpea, Chorizo and Kale Stew

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cook and preparation time
PREP: 15 mins
COOK: 30 mins
cooking difficulty
A hearty, spicy stew that combines the subtle flavours of salmon and chickpea with salty, smoky chorizo.


  1. Prepare marinade (see ingredients), coat salmon chunks in it and refrigerate until required.

  2. In a medium pan, add 3 tbsp of oil, sauté the onions until soft. Add the chorizo, cook for about 5 minutesm then add the garlic and smoked paprika.

  3. Add the chickpeas and tomatoes, add water to the empty can of tomatoes (about half full) and then add to the chickpea and tomato mix. Add the salt, sugar and pepper – then simmer for 10 minutes.

  4. In a small frying pan sauté the salmon chunks until nearly cooked. Add the kale, then the chickpea and tomato mix - stir until coated. Cover and cook for 5 minutes until the salmon and kale are cooked through.

  5. Serve on its own, with bruschetta or with couscous.


    • 1 tsp Sugar
    • 300g x Skinless Boneless Salmon, cut into chunks
    • Marinade for Salmon
      1 tsp Smoked Paprika
      1 tsp Dried Oregano
      1 Clove of Garlic, crushed
      ¼ tsp Black Pepper
      ¼ tsp Cayenne Pepper
      ¼ tsp Salt
      2 tbsp Olive Oil
      Mix all marinade ingredients and rub all over salmon chunks, refrigerate until required
    • Chickpea Stew
      1 x Can - Chopped Tomatoes
      1 x Can - Chickpeas, drained and washed
      75g Onion, sliced
      50g Chorizo, sliced or diz
      50g Kale, picked and washed
      3 x Cloves of Garlic, crushed
      1 tsp Smoked Paprika
      1 tsp Salt
      ¼ tsp Black Pepper