Chickpea stew with chorizo

A delicious chickpea, tomato and spinach stew flavoured with chorizo and spices. It is warming, spicy and full of bold flavours. Serve with crusty bread to soak up all the juices. I expect this to be a great vegetarian/vegan dish as well: don’t use the chorizo, use a flavoursome vegetable stock instead of chicken stock, and add a bit more of the spices for extra flavour. This dish is also perfect to feed a crowd and/or to prepare in advance (make the sauce in advance, add the chickpeas and spinach when you reheat the sauce just before serving).

Chickpea Chorizo Stew

Chickpea stew with chorizo (serves 4)
Adapted from Tom Kerridge’s Proper Pub Food

1 tbsp olive oil
200 g chorizo, in chuncks
2 onions, chopped finely
4 garlic cloves, minced very finely
2 red chillies, chopped*
2 bay leaves
1 cinnamon stick
1 tsp ground cumin
1 tsp smoked paprika
1 can chopped tomatoes (400 g)
1 chicken stock cube
2 cans chickpeas, drained (260 g drained weight each)
400 g spinach
salt and pepper to taste

Heat the olive oil in a large, heavy bottomed pan (like a Dutch oven). Add the chorizo and fry until it starts to release its fat. Add the oninons and fry until the onion is soft and translucent. Add the garlic and chillies, fry for another 2-3 minutes (keep stirring to prevent it from burning). Add the bay leaves, cinnamon stick, ground cumin and smoked paprika and fry for about 30 seconds. Add the chopped tomatoes, crumble the stock cube over and stir well. Bring to the boil, then turn the heat down and leave to simmer for about 20 minutes. Stir occasionally. It should reduce and thicken a bit, but add a splash of water when this happens too fast or too much.
Add the chickpeas and cook for another 10 minutes. Then stir through the spinach (it should just be wilted). Taste and season with salt and pepper if necessary. Serve immediately with some crusty bread.

* Adjust this according to your tolerance and the spiciness of your chillies. I substituted the fresh chillies with 1/2 tbsp sambal badjak.

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