Chorizo, pork belly & chickpea casserole

Chorizo, pork belly & chickpea casserole

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(68 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

    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

    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 (72)

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.

s12oux's picture

I used a cheap cut of pork for this and cut most but not all the fat off. I had 20 for Xmas lunch and 8 for Xmas eve , so made this in advance and froze it for Xmas eve, leaving the chickpeas out until it was being reheated from frozen. Served it with fresh greens and potato and celeriac mash. Next time will try some different beans just for fun.

Absolutely easy and delicious, they all loved it a bit too much and there were no leftovers !

sandalwood23's picture

Everyone loved this recipe. It was very successful. It was made for a birthday party and went down well.
I used pork spare rib chops and followed the recipe except I added a level tablespoon of flour to thicken the sauce slightly. There was lots of sauce. I served baked potatoes with the casserole.
A lovely recipe and one I will use again.

brianhayes's picture

Love this recipe, just came back from Spain and had some great casseroles but like this better. Not quite sure how much it needs the parsley at the end, great with or without.

meerkat1's picture

Sorry, forgot the rating!

meerkat1's picture

I'm a great believer in '1-pot' cooking and this fits the bill admirably! I made it for my son & daughter-in-law whilst baby-sitting my grand-daughter and they loved it. The meat was absolutely melt in the mouth and the herb mix was great. Another great effort definitely to be repeated.

theoriginalbookworm's picture

This is a really nice recipe very warming and flavourfull and apart from the cost of pork it was cheap to make. I used diced pork as i wasnt sure about belly pork but think i might try it next time, we had a few little roast potatoes with ours as I dont think it would be filling enough on it's own. Both my teens have just come downstairs with raving reviews about the meal so it must have been good, I will definately be making again.

lizleicester's picture

Cooked this gently in my slow cooker overnight and found that I could still taste the vinegar so I'll reduce the amount of that next time.

joanofarc67's picture

Have cooked it on the stove top as others have and although we haven't eaten it yet as waiting for hubby to come home the little bit I tried tastes divine! I added some button mushrooms and didn't have cooking chorizo only some already cooked. Was a little worried it that the amount of vinegar was going to be overpowering but needn't have worried. Serving it with boiled new potatoes. Hurry up, hubby, or we will start without you (and I doubt there will be any left)!

katemarshall's picture

Made this dish for tea tonight - it's definitely a keeper! I didn't add an extra can of water, there was plenty of sauce without. I've never cooked belly pork before but it was absolutely delicious and really easy to make.

georger's picture

Lovely and so easy. Used pork shoulder and replaced the fennel seeds with a pinch celery salt as I didn't have any. Worked well. Will definitely be having this again!

Olivoyl's picture

Another 5 star review. I used pork leg escalopes which normally taste of very little but this was great. All the other suggestions are helpful as well. I can think of lots of ways to vary this recipe slightly so will use it again and again.

shirazzy's picture

Divine - need i say more? Just incase, it's a definate in this household, will now be a firm favourite!

swissms's picture

I used stewing pork as I had some in the fridge and cooked it on the stove top rather than in the oven. Absolutely delicious. We had some leftovers and if anything it was even better the next day. This is definitely going to become a favourite in this house.

lauren_ricci's picture

I made this for a casual dinner and everyone enjoyed it. I thought the balance of herbs and flavor was spot on. Instead of belly pork I used two pork chops with fat cut off which worked really well. I only used half a can of water as I wanted consistency to be a bit thicker to eat with crusty bread and salad. I think the chickpeas add texture and taste. Tasty and so easy to make. Thanks Barney!

cambscave's picture

Mmmm lovely. I might leave out the chickpeas next time as I only included them as I had a can in the cupboard, it won't take anything away from the flavour.

bethocallaghan's picture

Absolutely beautiful


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