Chickpea and Chorizo Stew

A large pot of Nigel Slater's chickpea and chorizo stew, with some of the stew to the side of it in a white enamel and blue trimmed bowl, surrounded by a white and blue striped dish towel with chipotle chili flakes, roma tomatoes and fresh flatleaf parsley draped over the top

One of my staples since what feels like the beginning of time now is Nigel Slater’s chickpea and chorizo stew.

I found it on his website when I was still living in London. It’s perfect for all types of weather but obviously smashing for winter. And it’s also perfect for freezing. I always have a steady supply in my freezer for when I come home on a rainy day.

Nigel serves it with bread but I think it’s filling enough on its own.

A close up of a bowel of Nigel Slater's chickpea and chorizo in a white enamel and blue trimmed bowl with two bamboo handles sticking out of it, surrounded by some tufts of flat leaf parsley and a white and blue striped dishtowel in the back

Nigel Slater's Chickpea and Chorizo Stew

Dorothy Porker
The perfect winter warmer to come home to. Earthy, with a mild heat from the chorizo and some nice depth from the sherry.
Prep Time 15 mins
Cook Time 45 mins
Course Dinner, Main course
Cuisine British, English, Spanish
Servings 4

Equipment

  • Large pot with lid
  • Wooden spoon

Ingredients
  

  • 2 T - 15 ml olive oil
  • 2 large onions coarsely chopped
  • 4 cloves garlic thinly sliced, smoked if you can find them
  • 14 oz - 400 gr chorizo cut into chunks, soft if you can get it
  • 1/2 T - 7 gr dried chili flakes I use chipotle for added smokiness
  • 3/4 c - 175 ml dry sherry
  • 14 oz - 400 gr tinned tomatoes or 8 fresh and diced
  • 2 x 14 oz - 400 gr tins chickpeas drained and rinsed
  • 1/2 c - 125 ml water
  • bunch parsley optional, for fanciness

Instructions
 

  • Heat 2 T - 30 ml of olive oil in a large pot. 
  • Sauté 2 coarsely chopped onions with 4 thinly sliced cloves of garlic and 1/2 T - 7 gr of chili flakes and stir until the onions have gone soft and translucent.
  • Stir in 14 oz - 400 gr of chorizo chunks until fragrant and then pour in 3/4 c - 175 ml of sherry and bring to a boil.
  • Add 14 oz - 400 gr of tinned tomatoes, 2 tins of 7 oz - 200 gr drained and rinsed chickpeas and 1/2 c - 125 ml of water. Bring back to the boil and then reduce the heat to a simmer for 45 minutes with the lid slightly ajar.

Notes

Nigel Slater's chickpea and chorizo keep for about 3 months in the freezer, reheat it in a saucepan on the stove. 
Keyword chickpeas, chorizo, Nigel Slater, stew, winter

Zoek je dit recept in het Nederlands? Ga naar VetteSletten.nl voor Nigel Slater’s Chorizo en Kikkererwten Stoof.

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