Massel Stock and Gravy.

Recipes: Chickpeas with Chorizo & Spinach (Serves: 4)

This is a flavour-packed dish that is incredibly versatile, and gluten-free. You can swap the chorizo for vegan chorizo if that’s how you roll. You can put a couple of slices of avocado on top or a poached egg to make an extra special breakfast. It makes a great lunch or side dish with something grilled. You can use the leftovers as a filling for tacos or wraps for lunch. Make this as spicy as you like and finish with a zingy squeeze of lime.

The Recipe


  • 2 tablespoons olive oil
  • 125g chorizo
  • 2 cups cooked or canned chickpeas, drained
  • 1 medium sized onion, finely diced
  • 250ml (1 cup) Massel Beef style broth, made with ½ an Ultracube or ½ a teaspoon of stock powder
  • 150g fresh baby spinach
  • Your favourite salsa or hot sauce
  • Lime wedges


  1. Over medium heat, heat up saucepan.
  2. Add olive oil and then crumble chorizo into pan. Break up with spatula.
  3. Add onions and chickpeas.
  4. Cook until onions are translucent and chickpeas have browned.
  5. Add Massel beef style broth and cook down. Let the liquid reduce in half.
  6.  Stir in spinach. It will wilt as you stir it in.
  7. Taste and adjust to your desired heat level with salsa or hot sauce.
  8. Serve with a squeeze of lime.


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