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!
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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.
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’ve thought often about this meal and yet never got around to making it again.
However, the other day I found myself with chorizo in the fridge and pondering what to do with it for dinner and I couldn’t stop thinking about this dish.
As I was about to leave work I texted an urgent SOS to my mum to ask her to find the recipe and send it to me. Being the absolute star that she is my mum got back to me within the hour with a photo of the recipe and I was able to make it that night (with a few little twists of my own!).
The other thing I love about this recipe is the undercurrent of rosemary flavour which goes perfectly with the meatiness of the chorizo.
I served ours with mashed potato and some fried halloumi that we had in the fridge. Mashed potato and halloumi actually go together better than you might think! This chorizo and chickpea stew would also be great with just some crusty bread or another carb.
Want more? Get all my other meat recipes before you go!
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WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS ONCE YOU’VE MADE THIS CHORIZO AND CHICKPEA STEW?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Chorizo and Chickpea Stew
- 50 ml Olive Oil
- 200 g Chorizo sliced
- 1 Onion chopped
- 2 Cloves Garlic chopped
- 400 g tin Chickpeas drained
- 400 g tin Chopped Tomatoes
- 1 tbsp Fresh Rosemary chopped
- 500 ml Chicken or Veg Stock
- 1 Red Pepper sliced
- Preheat your oven to 180°Heat the oil and cook the onion, garlic and chorizo over a medium heat for 5-10 minutes.
- Add the chickpeas and stir so that they are coated in the oil. Add the tomatoes, stock, sliced pepper and rosemary, bring to a simmer and then cover and put in the oven for 2-3 hours.* Serve over mash or with crusty bread.
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