Riverford Wicked Leeks
Chorizo, chickpeas, lentils and greens recipe image

Print Chorizo, chickpeas, lentils and greens

This is a simple, pungent, meal in a bowl, made mainly from ingredients you're likely to have in the cupboard. Very good for a quick midweek dinner. You can add more chard if you like, or use other greens – cabbage, kale, shredded Brussels sprouts or spinach. Serve on its own or with crusty bread. If you're vegetarian, leave out the chorizo. This reheats and freezes well.


  • 100g Puy lentils
  • 2 tbsp olive oil
  • 75g cooking chorizo, chopped
  • 1 onion, chopped
  • 2 garlic cloves, crushed or finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp ground cinnamon
  • ¼-½ tsp dried chilli flakes
  • 4 fresh tomatoes, chopped, or use ½ can tinned tomatoes
  • 400g tin chickpeas, rinsed & drained
  • ½ head chard, leaves shredded, stalks finely chopped
  • 1.2 litre chicken or veg stock
  • Juice of ½ lemon  
  • Salt & pepper


  1. Put the lentils in a large saucepan, add water to cover, bring to boil, simmer for 20 minutes, until tender. Drain.
  2. Heat the oil, fry chorizo, onion, garlic. Add spices and chilli. Fry for a couple more minutes.
  3. Add tomatoes, chickpeas, chard, stock. Bring to a boil. Simmer for 15 minutes. Add the lentils back to the pan and continue to simmer for a couple of minutes until they are warmed through. Season. Add lemon juice to taste.
want to cook with fresh ingredients? try one of our award winning veg boxes