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Chorizo and Chickpea Stew

by . Featured in KITCHEN
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Introduction

If ever there were justification for cupboard love, this would be it: a full-on feast thrown together to enormous effect, simply with ingredients that you can more or less keep on permanent standby. And, like so many of these recipes, it’s pretty well instant. After all, if you haven’t got time to shop, it’s hardly likely you’ll be able to spend many hours at the cooker.

If ever there were justification for cupboard love, this would be it: a full-on feast thrown together to enormous effect, simply with ingredients that you can more or less keep on permanent standby. And, like so many of these recipes, it’s pretty well instant. After all, if you haven’t got time to shop, it’s hardly likely you’ll be able to spend many hours at the cooker.

Chorizo and Chickpea Stew
Photo by Lis Parsons

Ingredients

Serves: 4

Metric Cups
  • 2 tablespoons regular olive oil
  • 50 grams spaghettini or vermicelli (torn into 3cm lengths)
  • 500 grams bulgar wheat
  • 1 teaspoon cinnamon
  • 2 teaspoons sea salt flakes or 1 teaspoon pouring salt
  • 1 litre water
  • 2 bay leaves
  • 350 grams chorizo (cut into coins and then halved)
  • 4 tablespoons amontillado sherry
  • 100 grams soft dried apricots (snipped into pieces with scissors) - optional
  • 2 x 400 grams cans chickpeas or mixed beans (rinsed and drained in a sieve)
  • 2 x 400 grams cans cherry tomatoes (plus 1 1/2 cans water)
  • salt (to taste)
  • pepper (to taste)
  • fresh coriander to serve - optional
  • 2 tablespoons regular olive oil
  • 2 ounces spaghettini or vermicelli (torn into 3cm lengths)
  • 3 cups bulgur wheat
  • 1 teaspoon cinnamon
  • 2 teaspoons kosher salt or 1 teaspoon pouring salt
  • 4 cups water
  • 2 bay leaves
  • 12 ounces chorizo (cut into coins and then halved)
  • ¼ cup amontillado sherry
  • 1 cup soft dried apricots (snipped into pieces with scissors) - optional
  • 15 ounces cans garbanzo beans or mixed beans (rinsed and drained in a sieve)
  • 14 ounces cans cherry tomatoes (plus 1 1/2 cans water)
  • salt (to taste)
  • pepper (to taste)
  • cilantro to serve - optional

Method

  1. Warm the olive oil in a thick-bottomed pan on a medium heat.
  2. Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws.
  3. Then add the bulgar wheat and stir for another minute or two.
  4. Stir in the cinnamon and the salt, and then pour the water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
  5. Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the chickpeas (or beans) and canned tomatoes, and half fill each empty tomato can with water and swill it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper to taste.
  6. Serve with the bulgar wheat and, if there’s any to hand, some chopped coriander.
  1. Warm the olive oil in a thick-bottomed pan on a medium heat.
  2. Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws.
  3. Then add the bulgur wheat and stir for another minute or two.
  4. Stir in the cinnamon and the salt, and then pour the water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
  5. Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the garbanzo beans (or beans) and canned tomatoes, and half fill each empty tomato can with water and swill it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper to taste.
  6. Serve with the bulgur wheat and, if there’s any to hand, some chopped coriander.

Additional Information

MAKE AHEAD NOTE: The stew can be made up to 2 days ahead. Transfer to non-metallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, stirring occasionally, until piping hot.

FREEZE NOTE: The cooled stew can be frozen in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.

MAKE AHEAD NOTE: The stew can be made up to 2 days ahead. Transfer to non-metallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, stirring occasionally, until piping hot.

FREEZE NOTE: The cooled stew can be frozen in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.

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What 1 Other has said

  • This tastes so awesome!!

    Posted by Rislbisl on 13th October 2014
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