Low Sodium Chickpea and Chorizo Stew



Serving size

1 1/2 cups
60 Minutes

This recipe can be multiplied and makes great leftovers.

Low Sodium Chickpea and Chorizo Stew


1 Tbsp. Olive oil
1 medium White onions (diced)
1 medium Turnips, raw (peeled and cut into small cube)
2 large Carrots, raw (peeled and cut into small cube)
2 Medium stalk Celery, raw (diced)
4 ounce Chorizo (chopped coarsely)
1 tsp. Paprika
1 Tbsp. Dried or rubbed sage
2 15 ounce can Canned no salt added chickpeas (drained and rinsed)
6 cup Water
1/4 tsp. Salt
1 to taste Black pepper


Place the olive oil in a medium stock pot over medium heat. Add the onion and cook for a few minutes until slightly soft.

Add the turnip, carrots, celery and cook for about 5 minutes, stirring frequently. Add the sausage, paprika and sage. Cook for about two minutes until the sausage is not pink.

Add the chick peas, water, salt and pepper. Cover the pot and reduce the heat to low. Simmer, stirring occasionally, for at least 45 minutes. Add more water 1/2 cup at a time as needed.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the sausage is gluten-free.


This is a low sodium recipe.

Recipe Notes

Sausage makes a great addition to stews. Just a little can add so much flavor, and even though most sausage contains a lot of salt, it won’t add much to the finished dish. Choosing a strongly flavored sausage like chorizo or andouille can create a whole new flavor for a recipe.

"A highbrow is the kind of person who looks at a sausage and thinks of Picasso."

Alan Herbert, Author