Chickpea and Chorizo Stew

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

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