Nigella Chorizo and Chickpea Stew

This chorizo and chickpea stew is a rich, comforting dish packed with smoky flavors. The chorizo adds a deep, spiced taste, while the chickpeas and tomatoes create a hearty texture. Served with fluffy bulgur wheat, this meal is filling, warm, and perfect for a cozy dinner.

Ingredients Needed:

• 2 tablespoons regular olive oil
• 50 grams spaghettini or vermicelli (torn into 3cm lengths)
• 500 grams of bulgur wheat
• 1 teaspoon cinnamon
• 2 teaspoons Maldon sea salt flakes or 1 teaspoon pouring salt
• 2 bay leaves
• 350 grams of 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 of chickpeas or mixed beans (rinsed and drained in a sieve)
• 2 x 400 grams cans cherry tomatoes (plus 1 1/2 cans water)
• Maldon sea salt flakes (to taste)
• pepper (to taste)
• fresh coriander to serve – optional

How To Make Chorizo and Chickpea Stew?

1. Toast the pasta: Heat the olive oil in a large pan over medium heat. Add the broken pasta and stir for about a minute until golden.
2. Cook the bulgur wheat: Stir in the bulgur wheat, cinnamon, and salt. Pour in the water, add the bay leaves, bring to a boil, then reduce the heat to low. Cover and cook for 15 minutes until the water is absorbed.
3. Fry the chorizo: In another pan, cook the chorizo over medium heat until it releases its flavorful oil.
4. Simmer the stew: Pour in the sherry and let it bubble for a moment. Add the apricots (if using), chickpeas, and canned tomatoes. Fill each empty tomato can halfway with water, swirl, and pour it into the pan. Let the stew simmer on high heat for about 5 minutes. Season with salt and pepper.
5. Serve: Spoon the bulgur wheat onto plates and top with the chorizo and chickpea stew. Sprinkle with fresh coriander if desired.

Recipe Tips:

• Use good quality chorizo: The chorizo releases flavorful oil, which makes the stew rich and tasty. Choose a high-quality, well-seasoned chorizo for the best results.
• Let the chorizo cook properly: Don’t rush frying the chorizo. Cook it until the oil turns a deep orange color—this adds extra flavor to the stew.
• Don’t skip the sherry: The sherry helps balance the richness of the chorizo and tomatoes. If you don’t have sherry, use a splash of red wine or a little balsamic vinegar for a similar depth of flavor.
• Rinse and drain the chickpeas well: If you skip this step, the liquid from the can might make the stew taste too salty or starchy. Draining helps keep the stew fresh and flavorful.
• Simmer longer for a richer taste: If you have extra time, let the stew cook for an additional 10-15 minutes on low heat. This allows all the flavors to blend and makes the stew even more delicious.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Chorizo and Chickpea Stew cool down first. Then, put it in a sealed container and keep it in the fridge for up to 2 days.
• Freeze: Once the stew is cool, store it in a freezer-safe container and freeze for up to 3 months.
• Reheat: Pour the stew into a saucepan and warm it over medium-low heat, stirring occasionally, for about 5-10 minutes until hot. Add a splash of water if it looks too thick.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Sodium: 900mg
• Potassium: 750mg
• Total Carbohydrate: 56g
• Dietary Fiber: 10g
• Sugars: 12g
• Protein: 26g

Try More Nigella  Lawson Recipes:

• Nigella Chickpeas With Rocket and Sherry
• Nigella Chicken And Bean Casserole ​Recipe
• Nigella Chilli Chorizo​​ ​Recipe