Chickpea and chorizo stew

Chickpea and chorizo stew

Use tinned chickpeas to make a speedy, spicy, smoky mid-week supper to warm you up from head to toe.


To serve

Preparation method

  1. Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain.

  2. Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp.

  3. Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil.

  4. Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.

  5. Serve topped with flaked almonds and a swirl of olive oil.

Overnight preparation time

Over 2 hours cooking time

Serves 6-8

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