Recipe

Chorizo and chickpea stew

Smoky and delicious baked chorizo and chickpea stew.

  • 1 hr 10 mins cooking
  • Serves 6
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Ingredients

Chorizo and chickpea stew
  • 2 tablespoon olive oil
  • 2 cured chorizo sausages (340g), sliced
  • 2 brown onions (300g), sliced thinly
  • 1 tablespoon brown sugar
  • 2 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 cup (250ml) chicken stock
  • 1/2 cup (75g) raisins
  • 800 gram canned crushed tomatoes
  • 800 gram canned chickpeas, drained, rinsed
  • 60 gram baby spinach leaves

Method

Chorizo and chickpea stew
  • 1
    Preheat oven to 200°C/400°F
  • 2
    Heat half the oil in a flameproof baking dish over high heat; cook chorizo until browned. Remove from dish. Add onion and sugar to dish; cook, stirring occasionally, over medium heat, 15 minutes or until onion is lightly caramelised. Add seeds and coriander; cook, stirring, 1 minute.
  • 3
    Return chorizo to dish with stock, raisins, tomatoes and chickpeas; bring to the boil. Cover; bake 40 minutes. Stir in spinach. Season.

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