This Chicken Chorizo and Chickpea Stew is nourishing, comforting and bursting with flavour. Make a big batch and reheat it at work to make all your colleagues green with envy ;)
Comfort food. When you’re struggling with the back-to-work blues it can feel a little too easy to rely on ‘instant’ foods like toast, toast or toast. That’s not just me is it?
Chicken Chorizo and Chickpea Stew
Well my dear friends, this is the kick up the jacksy you need to write down the ingredient list below, go buy that good grub and spend an hour or two in the kitchen this weekend. I promise you’ll love me for it when you’re sitting down with a steaming big bowl of this Chicken Chorizo and Chickpea Stew in front of you. Honest.
No one, not even a food obsessed greedy guts like me can come up with endless tasty meals without a little bit of pre-planning. So please drag yourself out of your January slump before it sets firm, do what you need to turn your kitchen into your happy place, and let’s fill your belly with some inspiring food.
In the mean time, may I recommend a little strawberry jam on that peanut butter and toast? ;)
Chicken is my go-to meat when I’m in a foodie slump. I always stock up when I see free range or organic chicken on sale as it freezes so darn well. If you score a freezer full too, why not give these chicken tacos a go, or these yummy stuffed chicken breasts a go.
PS This chicken chorizo and chickpea stew will also work well in the slow cooker. Although I’m not overly keen on chicken breast cooked this way, so you may want to swap it out for some diced chicken thigh instead. Cook in the slow cooker for 4-6 hours on high, or 8-10 hours on low and the most incredible smells will be waiting for you when you get home from work. Mm Mmmmmm.
- 1 tablespoon favourite cooking fat
- 1 large onion
- 80 g chorizo skinned and diced
- 3 chicken breasts diced into bit size pieces
- 350 g fresh tomatoes or 1 can of tomatoes chopped
- 200 g of chickpeas or half a can, drained or the equivalent of presoaked & cooked dried chickpeas
- 250 ml red wine
- 2 teaspoon dried oregano
- Salt & pepper to serve
Preheat the oven to 170/325/gas 3
Heat the oil and sweat the onions until soft and translucent.
Add in the chorizo, chicken, tomatoes, chickpeas, wine and oregano and put on a tight fitting lid.
Pop in the oven and mostly ignore it for the next two hours (you may want to check it hasn't dried out every now and then if your lid isn't tight fitting).
Season with salt and pepper as necessary and serve with whatever comfort food you fancy - we had freshly baked baguettes but mashed potato would have been equally scrummy.