Go Back

Chorizo and bean stew

This chorizo and bean stew with added chickpeas is a hearthy and spicy dish that can fill and warm you up at any time of the year! It only takes 20 minutes to make, the leftovers can be used as jacket potato filler - just thicken it a bit further. Serve it with crusty bread or steamed rice.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Spanish, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g spicy cooking chorizo sliced
  • 1 red onion chopped
  • 2 garlic cloves crushed
  • 1 red chilli deseeded and chopped
  • 1 tsp chopped thyme leaves
  • 1 tin 400g chickpeas, drained
  • 1 tin 400g mixed beans
  • 1 tin 400g chopped tomatoes
  • 200 ml chicken stock approx.
  • Sour cream optional

Method
 

  1. Fry the chorizo in a heavy-based pan for 2-3 minutes, until just crisp and releases its fat. Transfer the chorizo slices to a plate.
  2. Keep the fat in the pan. Add the onion, garlic and chilli, then cook gently for 3-5 minutes.
  3. Add the thyme, chickpeas and mixed beans and put back the chorizo, then cook for a couple of minutes. Stir in the chopped tomatoes and enough stock to cover. Simmer, under a lid, for 10 minutes, then for a further 5 minutes without a lid to thicken the sauce.
  4. Serve it with a dollop of sour-cream, if you like.