Spanish Meatballs

Spanish Meatballs

with Chickpeas & Basmati Rice

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We just love this Spanish chorizo mince. It adds rich, slow cooked flavour in a matter of moments, infusing all of your tomato sauce with the tasty smokiness of Spain. This is a hearty, filling stew, so save it for a night when you’re ravenous and time poor – it won’t disappoint!

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Preparation Time40 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 packet

mild chorizo mince


brown onion


red capsicum



1 tin

diced tomatoes

1 tin


1 sachet

tomato paste

2 packet

basmati rice

1 bunch


Not included in your delivery

1 cup

warm water

6 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2260 kJ
Fat23 g
of which saturates11.5 g
Carbohydrate47.1 g
of which sugars8.5 g
Dietary Fibre0 g
Protein31 g
Cholesterol0 mg
Sodium750 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, finely chop the brown onion and parsley, cut the red capsicum into strips, and slice the zucchini into half moons. Drain and rinse the chickpeas, and rinse the basmati rice well. Roll the mild chorizo mince into 16 meatballs and set aside on a plate.


Heat a lightly greased medium frying pan over a medium-high heat. Add the chorizo meatballs and cook, turning occasionally, for 10-12 minutes, flattening them slightly to help them cook. Remove the meatballs and set aside. Tip: the meatballs will release a lot of oil. Drain most of it, leaving about a tablespoon in the pan.


Return the pan to a medium-high heat. Add the brown onion, red capsicum and zucchini, and cook, stirring, for 5 minutes or until soft. Add the diced tomatoes, chickpeas, tomato paste and warm water. Stir to combine and then bring to the boil. Return the meatballs to the pan and reduce the heat to medium-low. Season to taste with salt and pepper. Partially cover the saucepan with a lid and cook for 5 minutes, or until meatballs are cooked through.


Meanwhile, place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain.


To serve, divide the basmati rice between bowls and top with the Spanish chorizo and chickpea stew. Garnish with the parsley.