Chicken Chorizo and Chickpea Stew — a nourishing, flavour-packed one-pot that can be cooked in the oven, slow cooker or even over a campfire.
Post originally published in Jan 2016
When the return-to-work slump hits, it’s easy to lean on quick, uninspiring meals. This stew is the opposite: simple to prepare, deeply comforting and full of character. It’s a great weekend project that rewards you with leftovers that taste even better the next day.
My Chicken and Chorizo Stew
This dish is a friendly nudge to gather a handful of good ingredients and spend an hour or two in the kitchen. It’s forgiving, straightforward and ideal for feeding a small family or for taking on a camping trip to reheat after a day out on the trail.
No matter how food-obsessed you are, tasty meals don’t always appear by magic — a little planning helps. If you grab some good chicken and chorizo when they’re on offer and keep storecupboard staples to hand, this stew will be a reliable midweek winner.
Comfort Food
Chicken is my go-to when I need comfort food that’s quick to prepare. Chicken thighs and breasts both work in this recipe, though thighs will stay juicier if you choose to slow-cook the stew. Canned chickpeas keep the cooking time short, while chorizo adds smoky, spicy depth.
How to make this chicken and chorizo stew with chickpeas
Whether finished in the oven, left to slow-cook or made over a campfire, the method is simple. Use drained canned chickpeas for speed; if you prefer dried chickpeas, precook them before adding to the stew. Begin by gently softening the onions, then add the remaining ingredients and allow them to simmer together so the flavours meld.
Once everything is combined, cover the pot tightly so the stew doesn’t dry out during cooking. If your lid isn’t snug, wrap the top with foil before seating the lid to trap the steam.
Slow Cooker Notes
You can certainly use a slow cooker. For best texture, swap chicken breasts for boneless, skinless chicken thighs if using slow heat—thighs stay tender and juicy. Cook on high for 4–6 hours or low for 8–10 hours. The house will smell irresistible when you return.
Make-Ahead and Camping Friendly
This stew is ideal for making ahead: it reheats beautifully, making it a great choice for trips where a warm, satisfying meal is welcome after a day outdoors. It’s also adaptable—serve it with crusty bread, mashed potatoes or rice, depending on what comforts you most.
Chicken Chorizo and Chickpea Stew
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Serves: 4-5
Ingredients
- 1 tbsp oil
- 1 onion, sliced
- 80g chorizo, diced (remove casing if needed)
- 3 chicken breasts, diced into bite-size pieces (or 500–600g chicken thighs)
- 350g fresh tomatoes, chopped (or 1 can chopped tomatoes)
- 400g can chickpeas, drained (or pre-cooked dried chickpeas)
- 250ml red wine
- 2 tsp dried oregano
- Salt and pepper, to taste
Instructions
- Preheat the oven to 170°C/325°F/gas mark 3.
- Heat the oil in a large, ovenproof casserole and sweat the onions until soft and translucent.
- Add the chorizo, chicken, chopped tomatoes, chickpeas, wine and oregano. Stir to combine and bring to a gentle simmer.
- Cover with a tight-fitting lid and transfer to the oven. Cook for about two hours, checking occasionally to ensure it hasn’t reduced too far—top up with a splash of water or stock if needed.
- Season with salt and pepper before serving. Enjoy with crusty bread, mashed potatoes or your preferred side.
Nutrition (per serving)
Calories: 478 kcal | Fat: 17 g (Saturated fat 6 g) | Protein: 46 g | Carbohydrates: 22 g | Fiber: 5 g