Chickpea And Chorizo Stew
This hearty and flavorful dish features tender chickpeas, succulent chicken thighs, and savory chorizo in a fragrant tomato and sherry sauce. Topped with toasted almonds and a drizzle of olive oil, it's a satisfying meal that brings together a mix of delicious ingredients to create a comforting and robust taste experience.
— Constant Cookbook
Ingredients
- 225g/8oz dried chickpeas
- 1 tbsp oil
- 500g/1lb 2oz chicken thighs
- 125g/4½oz piece of chorizo
- 3 cloves garlic
- 1 onion, chopped
- 2 tsp ground coriander
- 100ml/3½fl oz dry sherry
- 1 x 400g/14oz can chopped tomatoes
- 200ml/7fl oz chicken stock
- salt and freshly ground black pepper
- extra virgin olive oil
- toasted flaked almonds
Instructions
- 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.
Yield
Serves 6-8
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