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.
Nigel Slater's Chickpea and Chorizo Stew
- 2-3 tbsp olive oil
- 2 large onions coarsely chopped
- 4 cloves garlic thinly sliced
- 400 gr chorizo, cut into chunks, soft if you can get it whichever quality you can afford
- 1/2 tbsp dried chili flakes I use chipotle for added smokiness
- a glass dry sherry
- 400 gr tinned and chopped tomatoes or 8 fresh and diced
- 2 400 gr tins of chickpeas drained and rinsed
- one small bunch parsley optional, for fanciness
- Glaze the onions in a deep heavy based pan on a medium to low heat.
- Add the garlic and chilies and stir until the onions have gone soft and translucent.
- Stir in the chorizo and pour in the glass of sherry and bring to a boil.
- Add the tomatoes, chickpeas and half a tin of water. Bring back to the boil and then reduce the heat to a simmer for 45 minutes with the lid slightly ajar.