Chicken, Chorizo & Chickpea Stew
From Pohatu 14 years agoIngredients
- 2 tbsp oil shopping list
- 6 boneless chicken thighs - chopped into small pieces shopping list
- 2 chorizo sausages (I used med-lg) - cut length ways and then sliced into half rounds shopping list
- 1 can 415gm chickpeas - drained and rinsed shopping list
- 1 can 400gm chopped tomatoes shopping list
- 2 cloves garlic - finely chopped shopping list
- 2-3 bay leaves - I used dried shopping list
- 1 onion - roughly diced shopping list
- 1 carrot - roughly diced shopping list
- 1 celery Stalk - roughly diced shopping list
- 250ml vege stock shopping list
- 250ml chicken stock shopping list
- 1/2 - 1 tsp chilli seasoning shopping list
- 1/2 tsp ground cumin shopping list
- Handful fresh chopped Italian parsley shopping list
- Half a handful of fresh thyme shopping list
- 1/2 lemon squeezed over to taste shopping list
How to make it
- Heat two pans over medium-high heat. Add 1 tbsp of oil to each pan. In one pan saute bay leaves, onion, carrot and celery until tender. In the other pan lightly fry the chorizo then add chicken and chickpeas then lastly garlic and cook until peas have lightly browned - Note; don't add garlic to the pan too early as it will burn and ruin the whole dish!
- Once meat and chickpeas have lightly browned, add meat and chickpeas to the pan of veges.
- Pour over can of tomatoes, vege and chicken stock, chilli and cumin and reduce heat to medium low heat and simmer for approx 20 mins.
- stir through fresh herbs, check season and squeeze lemon over to taste.
- Serve with orzo and a crusty bread. See Photo

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