Chickpea and chorizo stew
Method
-
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.
-
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.
-
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.
-
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.
-
Serve topped with flaked almonds and a swirl of olive oil.
Ingredients
- 225g/8oz dried chickpeas, soaked overnight in plenty of cold water
- 1 tbsp oil
- 500g/1lb 2oz chicken thighs
- 125g/4½oz piece of chorizo, cut into bite-sized chunks
- 3 cloves garlic, chopped
- 1 onion, chopped
- 2 tsp ground coriander
- 100ml/3½fl oz dry sherry (optional)
- 1 x 400g/14oz can chopped tomatoes
- 200ml/7fl oz chicken stock
- salt and freshly ground black pepper
To serve
- extra virgin olive oil
- toasted flaked almonds
Shopping List
Chickpea and chorizo stew
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Drinks
Meat, fish and poultry
Other