Easy One Pot Chorizo and Chickpea Stew

This chorizo and chickpea stew is deliciously herby and spicy. Try and cook it as long as you can, the chorizo will melt in your mouth and taste amazing!

You know those meals that you remember for years afterwards? They might not be particularly fancy or exciting but they just taste so great that you can't help but think about them in quiet moments years later.

That was this chorizo and chickpea stew for me, or a variation on it, at least.

Jump to:

• Ingredients and Substitutions
• Serving Suggestions
• Tips and Tricks
• Recipe

A few years ago, when I was still living with my parents, my mum was given some ingredients and a recipe by her friend for her birthday (on a side note, I love this idea if anyone fancies doing it for me one time).

The recipe was for chorizo and chickpea stew and it was just so delicious. The two were baked along with a handful of other ingredients for 3 whole hours.

I would have expected everything to disintegrate into a sloppy mess and yet the chickpeas stayed perfectly in tact. The chorizo released so much of its flavour into the sauce and became so soft and melty, completely different to the chewy texture chorizo normally has.

I decided to recreate this recipe with a few of my own twists recently and I'm so excited to be sharing it with you all!

Ingredients and Substitutions

Olive Oil

Chorizo: I use slices of firm Spanish chorizo for this recipe but I think you could experiment with other cured meats if you wanted to. Some nduja or another spicy sausage would be delicious

Onion

Garlic

Chickpeas

Chopped Tomatoes: I use canned to make this a mostly store cupboard meal but if you have fresh tomatoes you'd like to use instead then that will work well

Fresh Rosemary: I love the flavour of rosemary running through this but other fresh herbs would also be delicious here - try parsley or sage for something a bit different

Stock: Chicken or vegetable will be work

Red Pepper

Serving Suggestions

I've served this stew in so many ways. It's delicious with plenty of crusty bread, flatbread or pitta would also work well.

If you want something a little extra then it would also be perfect with rice or another grain of your choice. I've even served it with mashed potato.

If you're in the mood for a veggie side then try this roasted squash with crunchy panko coating.

Tips and Tricks

• For extra nutrients try adding a leafy green like spinach or kale to the stew. A few handfuls a couple of minutes before serving will wilt into the sauce
• Leftovers taste even better the next day! Store any extra stew in the fridge for up to 3 days and reheat in a saucepan over a medium heat or in the microwave
• You can also freeze the leftovers for up to 3 months. Defrost thoroughly and then reheat before serving.

Recipe