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Chorizo, Bean & Chickpea Pepperpot

Chorizo, Bean & Chickpea Pepperpot

Serves 6


2 Tbsp Extra Virgin Olive Oil (EVO)

250g Alejandro Chorizo Collar Piccante , skinned and chopped

1 onion, chopped

1 stick celery, chopped

1 clove garlic, crushed

2 capsicums (your choice of colour), chopped     

½ Tbsp La Chinata Smoked Paprika Hot

1 300g jar Girolomoni Organic Tomato Sauce with Basil

1 cup frozen edamame beans, blanched

1 660g jar El Navarrico Large White Beans , rinsed and drained

1 325g jar El Navarrico Chickpeas , rinsed and drained

Sea salt and freshly cracked pepper

Juice of ½ lemon

Small bunch parsley, chopped


Heat olive oil over medium heat and fry chorizo until browned. Set aside.

Add onion, celery, garlic and capsicum to pan. Cook gently until soft.

Add paprika and sugo and cook for five minutes.  Return chorizo to pan with beans and chickpeas.  Heat through and season to taste with salt, pepper and lemon juice.

Add parsley and serve.

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