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Wednesday 23 October 2013

Sluttishly Savoury: Chorizo & Chickpea Stew

Please admire my array of Spanish chillies
I've just been in Spain! I suppose you'll all want to know about the temperature, the sunshine, the sea views, the food, et cetera, so I suppose I will indulge you:
  • 30°C most days
  • Brilliant sunshine
  • Gorgeous sea views FROM MY BED
  • Chorizo
However. All good things come to an end, and I'm back. Not only am I back, but I've been varying degrees of damp ever since stepping off the plane into torrential rain. I need a reminder of better, more Spanish times! I need to be warm! I need chorizo and chickpea stew, with a hefty chilli kick. And so do you. Trust me.

Chorizo & Chickpea Stew (serves 4-6)
You will need:
  • A little olive oil
  • 3 rings of chorizo, skin removed and each ring cut into 2-inch pieces
  • 1 medium onion, roughly chopped
  • 3-4 cloves of garlic, finely chopped
  • 1-2 fresh chillies, finely chopped
  • A generous glug of red wine
  • 3 x 400g tins of chickpeas, drained and rinsed
  • 2 x 400g tins of cherry tomatoes
  • Juice of one lemon
  • 1 tsp smoked paprika
  • 1 bay leaf
  • Pepper to taste
  • A sprinkling of pine nuts (optional)
Make it!
  1. In a large pot, heat the olive oil and fry the chorizo for a few minutes until it starts to brown. Add the onion, garlic, and chilli and sizzle until soft.
  2. Pour in your wine and let it cook off for a couple of minutes. Then add the chickpeas, tomatoes, lemon juice, and paprika. Fill one of your empty tins with water and add to the mix (not the tin, just the water. Don't be silly). Stir well.
  3. After adding the bay leaf and a grind of pepper, bring to the boil. Turn down the heat, cover, and leave to simmer for about 20 minutes. If your stew looks a bit watery after this, remove the lid, whack up the heat, and boil for 5-10 minutes, stirring regularly, until everything thickens up. 
  4. Serve immediately, with a few pine nuts on top, and some crusty bread on the side. Imagine that this is the view from your dining table:
ACKNOWLEDGEMENT: Thank you to Mama B for thrusting a chorizo sausage into my hands in the driveway of our house at the weekend, and saying knowingly, "I bet I know what your recipe will be next week now!". *family fistbump*


  1. How much (approx) by weight is a ring of chorizo? Thanks muchly.

    1. Each ring is around 225g, Anon - although it will vary from shop to shop. Aim for about 600-700g of chorizo in total if you're making the full batch. Enjoy!

  2. Gorgeous chillies. Are they real or plastic?

    1. Thanks, Anon! Mama B also thought they might be plastic, but they are in fact real - and two were used in this stew! I love them!

  3. I made this for some friends at a movie night, and it was a huge hit. Thank you! Also very adaptable. One of them didn't like spicy food, so I did 2 batches, one with and one without chillies, and the non-spicy one was also very tasty. I also only had 2 rings of chorizo, rather than 3, but it was still gorgeous.

    1. I'm so glad, Rhiannon! Thanks so much for checking back in and letting us know - it's always wonderful to hear when our recipes have been a hit 'in real life'!


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