Chorizo, pork belly & chickpea casserole

Chorizo, pork belly & chickpea casserole

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(78 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 cloves
  • 4 bay leaves, 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, questions and tips

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10th Jun, 2014
Yet another 5* recipe from BBC Good Food !! .. I've never cooked Belly Pork before and although it was surrounded by lots of other flavours in this recipe, it was melt in the mouth. It earned a "Nom Nom - you can make that any time you want" from my teenage daughter too! My only change to the recipe was to add Butter Beans rather than Chickpeas. I used Sherry Vinegar rather than Red Wine Vinegar, and would do so again as it wasn't a vinegary aftertaste in the slightest. I have shelves full of recipe books and they are all abandoned in favour of BBC Good Food nowadays as the recipes on here are amazing and the comments really helpful.
11th Apr, 2014
Made this for dinner tonight - I used pork chops because they needed using, but kept everything else the same. Was absolutely delicious! I'm not usually a huge fan of pork, but I will definitely make this again. Like others have said, it is quite vinegary, but I liked that so I guess it it's depends on your personal taste.
14th Mar, 2014
Loved this but would change the chickpeas for butter or cannellini beans next time. I served this with mashed potatoes and homemade bread.
3rd Mar, 2014
Cooked this tonight, absolutely gorgeous. Served it with baby new potatoes and stir fried dwarf beans/courgette/mushroom. Will definitely make this again.
1st Mar, 2014
Made this last night with a few small changes. Used pork shoulder steaks chopped up, had no sherry or wine vinegar so used a good slug of Chardonnay! Also used canellini beans as we are not keen on chickpeas. I made the full amount intending to freeze half ( only the 2 of us) but husband demolished the lot !! Served it with garlic bread. Well worth doing again.
26th Feb, 2014
26th Feb, 2014
Delicious and v easy to cook. My husband really enjoyed it and may have eaten some of the chickpeas which is v unusual!
Badgers wood
9th Feb, 2014
Made this yesterday for a family dinner. It was absolutely delicious!! I kept the pork belly whole, pan fried it skin side down first to brown it. I also added two dried chillies and cooked it for about 2 hours, checking every so often. I added a small amount of water during the cooking process. When cooked, I took off the skin/excess fat and cut it into four portions.
Sara Brown
17th Jan, 2014
Interesting that this is also in Jan 14's magazine. Come on BBC Good Food new recipes please
11th Nov, 2013
Very tasty! I used diced pork leg instead of pork belly, and reduced the vinegar to 1 tbsp. Turned out very nicely and have leftovers to freeze for another day. Highly recommend and will definitely make this again.


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