Chorizo, pork belly & chickpea casserole

Chorizo, pork belly & chickpea casserole

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(130 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


  • 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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19th Mar, 2020
Lovely recipe. Everyone I have made it for asks for the recipe. I used pork shoulder steaks cut into larger chunks. I also use a chicken stock cube instead of the water. Sometimes I add 4 rashers of bacon when cooking the chorizo, for extra porky goodness.
10th Mar, 2020
Wow.....this is a fantastic dish....I didn't have any porkbelly and to be honest the other half isn't a fan of pork....I saw a tip from someone here mentioning using thats what I did...added a red pepper I had lurking in the fridge as well and a teaspoon of paprika....chicken stock not waterok and a handful of olives....tasted pretty awesome ....the flavour was deep and flavoursome....bit of a winner winner for me....
31st Dec, 2019
How long and what setting would you use to cook this in a slow cooker instead?
4th Jan, 2020
I cook it for about 8 hours on low. Usually set it over night for 5 hours, let it cool, remove the surface fat, then cook for 3 hours for evening meal. I use 2 tins of tomatoes ( plum, cherry or chopped but generally a mix of 2) rather than water or stock and get a really nice thick sauce.
Stevan Bailey
20th Dec, 2019
Easy to make and very tasty, the family loved it
jeff_paris's picture
27th Sep, 2018
Made it last night. Really tasty recipe. I added some stock too.
paulc24's picture
29th Aug, 2018
I thought I had a pork fillet to make this with and then realised it was a lamb fillet instead! I made it with this recipe anyway and wow! It's so good! I also added vegetable stock instead of water.
You Ripper...
7th Aug, 2018
Have made this a couple of times now and having read the previous comments I've also substituted the water for chicken stock, added bacon lardons and slightly reduced the red wine vinegar. I was worried that the kids would pick out the chickpeas but they love it! Served with warm, crusty bread - fabulous!
Leeward's picture
4th Jun, 2018
I made this today with a few changes. First of all, as many of you have said, use a good quality chicken stock instead of the water - this will add the depth that some have missed. Also fried a handful of bacon lardons when I added the chorizo. I also added a teaspoon of Harissa paste with the tomato puree which added a lovely yet subtle heat and extra spice and gave it a slightly North African edge. All of this greatly added to the final flavour. I didn't have a great deal of pork belly so I browned and added a few chicken thighs. Lovely dish overall - this recipe is a fantastic launch-pad if you fancy improvising a little.
13th May, 2018
I had high hopes for this dish but it feel short. Don’t get me wrong, the meat was nice and the combination worked but it lacked depth somehow. Followed the recipe and method to the letter! Not sure I’d go to the effort of making it again.


31st Dec, 2019
How long and what setting would you cook this in a slow cooker?
lulu_grimes's picture
6th Jan, 2020
Hello, We haven't tested this recipe in a slow cooker so I can't be exactly sure but because of the cut of meat you'd need at least 8 hours on low. Pork belly is quite fatty and it won't brown any further in a slow cooker so you could try it with pork shoulder as is suggested in the tip. I hope this helps.
20th Nov, 2019
Hi, the recipe says this is for 4 people, would it be enough for 5? I'm wondering whether to make a bit extra, as I would also like to freeze a portion down. Many Thanks
Craig Jackson's picture
Craig Jackson
5th Oct, 2019
I made this dish tonight and I cannot wait to make it again! I cooked the onions for 15 minutes to bring out the flavour. After I added the chickpeas I took the lid off for the last half hour and added some cornflour to thicken the sauce.
24th Apr, 2017
Used chunks of chorizo cut up small from a ring rather than the thin slices suggested. No bay leaf and put fresh coriander on top when serving. Served with steamed beans, herby new potatoes and crusty bread. All our guests loved it.
12th Feb, 2017
Delicious, simple and filling. I used a pork stock cube instead of just "a can of water" and put potatoes and button mushrooms in from the start and it came out perfect.
22nd Mar, 2015
Red lentils work brilliantly as a non bean replacement for the chickpeas.
4th Feb, 2015
This sounds delicious - has anyone tried making it in a slow cooker? I've just bought one and am looking for interesting recipes, but not quite sure how much of this I would have to prepare in advance...
26th Jun, 2014
Love this dish! I had maple flavoured pork belly strips and wasn't quite sure what to do with them, so found this recipe and the outcome was delicious!
6th Oct, 2013
Solced my own problem for this one! We had the leftovers with herby cous cous last night and it was a fabulous combination. Cous cous was just made with veg stock, garlic oil, a mix of herbs we had in our fridge (parsley, thyme and coriander) lot of lemon juice squeezed over at the end.
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