By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
225 cal · 30 min
Spanish Chorizo, Cabbage and Chickpeas
Recipe GLPRe74b8d3f7d3953
A rustic Spanish-inspired one-pan dish combining smoky Spanish chorizo with tender napa cabbage and hearty chickpeas. The chorizo releases its flavorful oils while cooking, creating a rich and satisfying meal that's naturally gluten-free and dairy-free. Simple, nourishing, and full of vegetables and plant-based protein.
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Ingredients
3 to 4 links Spanish chorizo, sliced into bite-sized rounds
1 head napa cabbage, cored and chopped into bite-sized pieces
2 cups cooked chickpeas, drained and rinsed (canned or freshly cooked)
1 splash extra-virgin olive oil
Salt and black pepper to taste
Directions
Warm the olive oil in a large skillet or wide heavy-bottomed pot over medium-high heat.
Add the sliced chorizo to the hot oil and cook for 4 to 5 minutes, stirring occasionally, until the sausage is warmed through and begins to render its flavorful oils into the pan.
Add the chopped napa cabbage to the pan with the chorizo and stir well to combine, coating the cabbage with the chorizo oil. Cook for 5 to 7 minutes, stirring frequently, until the cabbage softens and begins to wilt.
Pour the drained chickpeas into the pan and toss gently to distribute them evenly throughout the chorizo and cabbage mixture. Continue cooking for 3 to 4 minutes, stirring occasionally, until the chickpeas are heated through and all ingredients are well combined.
Taste the dish and season with salt and pepper as needed, remembering that the chorizo is already quite savory.
Divide the chorizo, cabbage, and chickpea mixture evenly among 6 serving bowls or plates and serve warm.
Comments
All ingredients are available at Harris Teeter, Food Lion, Kroger, or Walmart without a special trip, though Spanish chorizo quality varies by store and may require a quick hunt. The cost per serving runs $2–2.50 driven by the chorizo, which is reasonable for a protein-forward weeknight dish. The 30-minute claim is honest for this straightforward stovetop braise with no advanced prep work. It's a forgiving one-pan meal that reheats well and feeds a family, though the recipe lacks enough detail to guarantee success on a first try and napa cabbage is not a regional staple in the way collards would be.
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