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Chicken, Chorizo & Chickpea Stew

A star rating of 3 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Easy hearty stew full of flavour, perfect for an autumnal / winters evening. Made with simple/reusable ingredients that many would have in their own home. This is a simplified alternative on a meal I had in Cornwall combined with aspects of a recipe by Simon Rimmer.


  • Olive Oil
  • 2 Chicken Breast (medium) - cubed
  • 1 onion, sliced fine
  • 3 garlic clove, Minced
  • 2 carrots, chopped fine
  • ½ tea spoon, chilli flakes
  • 150g~ chorizo, slice length ways then chopped
  • 250g sieved Passata
  • 400~ml vegetable stock
  • 1 x 400gcan chickpeas, rinsed and drained
  • salt and freshly ground black pepper
  • ¾ Teaspoon of dried coriander
  • crusty bread, to serve


  • STEP 1
    Heat olive oil in a large pan. Add the chicken and fry until lightly browned all over. Remove from the pan and keep warm.
  • STEP 2
    Add a little more oil to the pan, then add the onion, garlic, carrots, chilli and cook until onions are soft
  • STEP 3
    In another pan fry the chorizo on a low-medium heat, until just cooked through
  • STEP 4
    Add the Passata to the pan with the vegetables and bring to a light bubble. Add the stock and bring back to a simmer
  • STEP 5
    Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through
  • STEP 6
    Throw in the coriander, give a qood stir and allow sit for 1 minute. Season to taste and serve!

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A star rating of 3 out of 5.2 ratings

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