When you think of stew, you probably think of something slow-cooked and braised-something you might put in the oven for hours to allow the flavors to meld together. But what Nigella Lawson does in her Chorizo and Chickpea Stew is almost the opposite. It’s a quick, one-pot wonder, brimming with the bold, smoky flavor of chorizo, the earthy goodness of chickpeas and a variety of other simple, yet powerful ingredients.
The stew is the epitome of comfort food, with just enough spice and warmth to make it exciting but not overwhelming. Nigella’s recipe is all about layers of flavor. The chorizo is rich and salty and when combined with the chickpeas, it creates a lovely balance of textures. The vegetables (tomatoes, onions, garlic and herbs) all come together in a fragrant broth that envelops everything in a kind of cozy hug. It’s one of those meals you eat when you need something filling and satisfying but don’t want to spend the whole afternoon in the kitchen.
Nigella Chorizo And Chickpea Stew Recipe
Ingredients Needed
Now, the best part of Nigella’s recipe is how accessible the ingredients are. You won’t need to trek to some fancy farmer’s market or specialty store to get anything. Most of these ingredients will already be in your pantry or local grocery store. Here’s what you’ll need:
- Chorizo: About 250g (around 9 oz) of Spanish chorizo, sliced. If you can’t find the Spanish variety, you can use Portuguese or even Italian-style chorizo but the smoky flavor of Spanish chorizo really makes this dish pop.
- Chickpeas: One can (400g/14 oz), drained and rinsed. You can definitely go for dried chickpeas and cook them from scratch but who has time for that on a weekday evening, right?
- Olive Oil: Just a bit for frying.
- Onion: A medium-sized onion, chopped. The base for that lovely, fragrant flavor.
- Garlic: Two cloves, minced. Garlic is just non-negotiable in dishes like this.
- Tomatoes: One can of chopped tomatoes. You can also use fresh tomatoes if they’re in season but canned works just fine.
- Paprika: This is essential for giving the dish that earthy, slightly smoky depth. You can go for sweet or smoky paprika depending on what you have, though I’d recommend smoky for the full experience.
- Stock: Chicken stock (or vegetable, if you prefer). You want a good, flavorful base for your stew and stock helps give it body.
- Fresh Herbs: A couple of sprigs of thyme or rosemary (optional but highly recommended).
- Salt and Pepper: To taste, of course.
See? Nothing too fancy, just a blend of pantry staples and with a bit of love, it all comes together beautifully.
Equipment Needed
The beauty of this stew is that you don’t need any fancy equipment. just your basic kitchen essentials. Here’s what I use:
- Large Dutch Oven or Heavy-Based Pan: This is the workhorse of the recipe. It distributes heat evenly and allows you to brown the chorizo and sauté the onions and garlic without things sticking to the bottom.
- Wooden Spoon: For stirring and scraping up those tasty bits that stick to the pan (trust me, those are gold!).
- Knife: To chop up the veggies, herbs, and, of course, the chorizo.
- Can Opener: For opening your canned tomatoes and chickpeas. Sounds simple but when you’re cooking late at night, it’s a must-have.
- Measuring Cup: For your stock, so you don’t get the proportions wrong.
And that’s about it! The less equipment, the better as it leaves you with more time to relax with a glass of wine or catch up on your favorite show.
Instructions To Make Nigella Lawson’s Chorizo And Chickpea Stew
Alright, let’s get cooking. This is the kind of dish that doesn’t require a lot of effort but rewards you tenfold with its flavor.
- Brown the Chorizo: Heat a little olive oil in your Dutch oven or large pan over medium heat. Add the sliced chorizo and cook it for about 5 minutes, stirring occasionally. The chorizo will release its oils and turn a glorious golden color. Don’t rush this part. it’s where all the flavor begins.
- Sauté Onions and Garlic: Add the chopped onion to the pan with the chorizo. Cook for another 5-7 minutes until the onions soften and become translucent. Toss in the minced garlic and cook for another minute or so, just until fragrant. If you like your stew extra garlicky (guilty as charged), feel free to throw in an extra clove or two.
- Add the Tomatoes: Pour in the chopped tomatoes and stir everything together. Let it simmer for about 10 minutes, allowing the tomatoes to break down and form a rich, thick sauce.
- Add the Chickpeas and Stock: Now, toss in the drained chickpeas and pour in your chicken stock. Stir everything to combine and bring the whole thing to a gentle simmer. Let it cook for about 15 minutes. The chickpeas will absorb the flavors from the chorizo and everything will meld together perfectly.
- Season and Simmer: Taste the stew and adjust with salt, pepper and paprika as needed. If you’re using fresh herbs, throw them in during the last few minutes of cooking to let the aroma infuse the stew.
- Serve and Enjoy: Once it’s simmered down and thickened to your liking, it’s time to serve. You can garnish it with a few fresh herbs, a squeeze of lemon or a dollop of sour cream to add some extra richness. I love it with a side of crusty bread to soak up the juices but you could also serve it with rice for a more filling meal.
What I Learnt
Making Nigella’s Chorizo and Chickpea Stew really taught me how a few humble ingredients can come together to create something incredibly satisfying. I remember the first time I made it, I was a little skeptical about how simple it seemed. But then as the chorizo browned and the house filled with that intoxicating smoky aroma, I knew I was in for a treat.
I also realized how important it is to taste and adjust as you go. The flavors from the chorizo can vary, so the amount of paprika or salt needed can change depending on the type of chorizo you use. I also learned that stews like this don’t need to be complicated to be delicious. The dish relies on the quality of the ingredients and the love you put into cooking.
And perhaps most importantly, I learned that food can bring people together, even if it’s just a simple weeknight dinner. There’s something magical about sitting down with a bowl of this stew, sharing it with loved ones and savoring every bite. It’s comfort in a bowl.
FAQs
Can I Make This Stew Ahead Of Time?
Absolutely! This stew actually tastes better the next day when all the flavors have had time to meld together. Just store it in an airtight container in the fridge, and it’ll keep for a couple of days. If you’re looking for that ’I’m not even trying, but I’m amazing’ vibe, this recipe totally delivers on day two!
What If I Can’t Find Chorizo? Can I Use Something Else?
No chorizo? No problem! If you’re in a pinch, you can swap it for another type of sausage with a bit of spice-like Italian sausage with some paprika thrown in, or even smoked sausage for that nice depth. You’ll still get that smoky, savory punch.
Is There A Way To Make This Stew Vegetarian?
Yes, you can absolutely make it vegetarian. Swap the chorizo for some smoky tempeh or a meaty mushroom like portobello, and add a little extra smoked paprika and cumin to bring in that depth of flavor. You’ll still have a hearty, satisfying dish without the meat!
