We’re BACK…Chickpea & Chorizo Stew

It’s been awhile since my last post (two weeks to be exact) and I have to be honest, it’s mostly because we had company, and then out of sheer exhaustion mixed with some fantastic news…we just weren’t cooking that many new and exciting things. We were cooking, but I don’t know how many variations you want to see on my homemade bread.

So, today I thought I’d share with you a really fabulous, easy, healthy dish that I think is a great early spring dish. It’s perfect for slightly rainy weather, doesn’t take that long to throw together, and requires very few ingredients.

Chorizo and Chickpea Stew.

Because (I know I shouldn’t start a sentence with because) we live in Plymouth, and there is a large Portuguese presence here, it’s actually easier and cheaper to get linguiza, which seems to be the Portuguese version of chorizo. Someone correct me if I’m wrong.

This recipe was inspired by something I ripped out of a British magazine 4 years ago, but never made because I had folded it into a million pieces and then placed it in a purse, that I found, well, 4 years later. So I was kind of excited that not only did I find several pounds sterling, but this recipe, which is a little more useful to me than pounds at the moment.

This is what you’ll need;

1 tbsp olive oil

1 medium-sized round of chorizo or linguiza (or 4 links depending on how you buy it)

1 medium yellow onion

4 garlic cloves

1 tsp smoked paprika

1 tsp cumin

1 large can of crushed tomatoes

1 lemon, juiced

1 can chickpeas, drained and rinsed

1 medium sweet potato, cubed

2 cups couscous

2 cups vegetable or chicken stock

Salt and Pepper to taste


In a large saute pan, heat olive oil on medium-high heat. Add potato, chorizo and onion and saute until onions are translucent, about 3-5 minutes. Add garlic and turn heat down to medium-low. Saute for 2 minutes. Add paprika and cumin, stir to incorporate.

Next stir in tomatoes, lemon juice and chickpeas. Turn down to low heat and keep at a simmer until the potatoes are cooked through (about 15-25 minutes depending on how small you cubed the potatoes).

Make your couscous. I like to cook my couscous in stock because I feel it gives it that extra kick of flavor and if we have leftovers I can use it in a completely different dish and transform it. Also, just in case Zara decides she doesn’t like what I’m cooking, couscous is usually a safe bet as a base for her meal.

In a small-medium pot add 2 cups of vegetable or chicken stock and bring to a boil, covered. When stock is boiling immediately add couscous. Stir and remove from heat. Couscous will be done in 5 minutes. Fluff with a fork to prevent sticking once couscous is done.

Check your stew. Taste and add salt and pepper to your liking. Since we aren’t big on salt in our house, I didn’t add any. I added about 2 tea of freshly ground black pepper (because my husband happens to be the pepper king) and a pinch of cayenne (because I love heat). Stir and serve over couscous with fresh parsley as garnish.

This meal takes under 30 minutes, is under $3 per serving and serves 6 as a main. I think that’s pretty fantastic.




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