Chicken, Chorizo & Chickpea Stew
A delicious and flavourful meal that will instantly become a family favourite!
This has been a favourite recipe at home for many years now. It’s packed full of flavour, quick to make and hearty enough to stand on it’s own, served with good bread to mop up the juices.
Sometimes I may serve it alongside a bowl of fluffy couscous and salad, especially if feeding larger numbers.
This is a delicious dish that suits and appeals to all ages.
If making for little ones at an early learning setting, dice chicken and carrots into bite size pieces and omit chorizo (mainly if wanting to reduce cost, substituting chorizo for 1 tsp smoked paprika) and serve it with couscous, rice or mashed vegetables.
Chicken, Chorizo & Chickpea Stew
Recipe by Clean Plate
Serves 4 (2 adults & 2 children) OR 6 to 8 toddlers
Ingredients:
1 Tbsp olive oil
4 – 6 chicken thighs (skinless and boneless), diced into 4-5 chunks each
1 tsp turmeric
½ lemon (optional)
½ chorizo sausage, cut in half lengthwise then sliced (half-moon shape) OR 1 tsp smoked paprika
1 onion, peeled and chopped
2 garlic cloves, crushed
2 carrots, cut in half lengthwise then sliced (half-moon shape)
1 bay leaf (optional)
½ can (400g) chopped tomatoes
Water
1 cup cooked chickpeas (homemade or canned, drained)
2 cups shredded cavolo nero, kale, silver beet or spinach
Salt and pepper
Method:
1. Season chicken pieces with salt, pepper, turmeric and lemon juice (if using). Reserve.
2. In a frying pan, heat olive oil and add onions. Fry for a couple of minutes and add the carrots, garlic and chorizo, continuing to cook until onions are soft.
3. Add the reserved chicken, and cook, stirring occasionally, until chicken pieces have changed from pink to white on the outside. Add the tomatoes, stir well to coat.
4. Add enough water to just cover the chicken and add a little seasoning. Bring to the boil, reduce the heat and cover with a lid. Simmer for 15 to 20 minutes, stirring occasionally, until chicken and vegies are cooked.
5. Add chickpeas and cavolo nero (or substitute) and cook for an extra 5 minutes, adding a little more water if needed.
6. Once time is up, check seasoning and serve.
I hope you enjoy this recipe as much as I do! If you’ve any questions or comments, I’d love to hear from you!
Fern xxx