Chorizo, pork belly & chickpea casserole

Chorizo, pork belly & chickpea casserole

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(63 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins


Serves 4
A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal680
  • fat45.2g
  • saturates15.7g
  • carbs22.6g
  • sugars9.4g
  • fibre4.4g
  • protein43.5g
  • salt1.3g
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  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 700g skinless, boneless pork belly, cut into large bite-sized chunks
  • 100g cooking chorizo, sliced into thin rounds



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tsp fennel seed

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • small pinch dried chilli flakes
  • 2 garlic clove
  • 4 bay leaf, fresh are best
  • sprig of thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • large pinch golden caster sugar
  • 1 tbsp tomato purée
  • 50ml sherry vinegar or good quality red wine vinegar
  • 400g tin chopped tomato
  • 400g tin chickpea, drained and rinsed
  • fresh chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn’t wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.

  2. Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it’s not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

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Comments (68)

casafood74's picture

Gorgeous! Used a mix of sherry and red wine vinegar and made sure to bubble it so the alcohol was cooked off (as people had mentioned it being vinegary) and it was really lovely. We had it with mash and greens but I'd like to be more adventurous next time and try it with something else- any suggestions???

sparkest's picture

Made this for dinner tonight and it was amazing. I used pork fillet instead of belly pork as I thought it would be healthier, but otherwise pretty much stuck to the recipe. We will definitely have this again!

vintagepockets's picture

This was delicious!

I replaced the belly pork with extra lean pork in order to make it a bit healthier but it was still gorgeous! Worth a try.

tinkypops's picture

Excellent ......delicious ......I used cannellini beans instead of chickpeas. Will cook this again for sure

anji444's picture

Very nice and full of flavour. I added 225g of cooked chorizo and served it with garlic bread. Will definitely make again.

w33ping's picture

Really excellent, another wonderful way to use pork belly, one of my favourite cuts.
I used fresh chillies, two birds-eye, which made it very spicy hot, so probably one would do.
The contrasting textures of the pork, the chorizo and the chick peas make this a rather special stew. I served it with crusty bread, useful to mop up the delicious sauce!

Dash's picture

My Portuguese girlfriend went mad for this. No sherry vinegar so a little splash of red wine vinegar and a big splash of fino sherry!

joanna1972's picture

If you only ever cook once with pork belly, I suggest you do this one!
Unusually for me I haven't changed a single thing and that's after cooking this dish 3's perfect. I serve it with homemade bread, flavoured with chilli and fennel seeds. Also any left overs with pasta!

pultchy's picture

This was truly yummy and so easy to make!

Pee's picture

Can`t get the stars to work !!! definately 4-5 not 2 :-)

Pee's picture

Made with pork shoulder, added the chick peas for the last 45 minutes and removed the lid for the last 15 mins... the flavours worked really well, very tasty casserole.

evanshayleyleanne's picture

I made this in the slow cooker, and didn't add any water. The pork was delicious and soft, I used butter beans rather than chickpeas, the texture was lovely, but I think the chickpeas would have improved it.I think that I would add paprika and more chilli next time, especially if cooking for just adults. Lovely family meal, enjoyed the next day too.
I cooked it for eight hours.on low.

babs60's picture

The Chirizo, the pork & chickpeas worked well together. I used dried chickpeas which I soaked overnight & cooked until tender before adding to the casserole, & used pork shoulder instead of Belly pork. I also used a couple of suggestion from other reviewers & added a little smoked paprika & only 1/2 can of water. The only negative I have it tasted too vinegry. Next time, & yes I will make it again, I will drastically reduced the amount of vinegar used or cut it out altogether.

thorpwest's picture

Hi has anyone done this one in a slo cooker?? If so for how long. I'm really loving my cooker at the mo and this looks like an ideal recipie

thorpwest's picture

Hi has anyone done this in a slo cooker if so how long for?? Am loving my cooker at the mo and this looks like an ideal one.

jobarrett's picture

This was delicious! I made it Friday for dinner with friends on Saturday and it went down really well. I put it the fridge overnight and was then able to remove some of the solid fat before reheating it.

teresanowers's picture

Very yummy. Only used half the amount of fennel seed though, which I think worked.

william127's picture

Gorgeous! Loved it! And it wasn't too spicy. Did it with garlic mash !

traciekan's picture

What a winner i used porkbelly BUT substituted chick peas with butter beans and i think it was much better. used red wine instead of vinegar just cos i had a bottle open. brilliant recipe which i am going to batch cook for the freezer.


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