Braised chickpeas with chorizo and greens
This effortless one-pot dish packs a punch with smoky chorizo and tender chickpeas. Serve with crusty bread to soak up the delicious sauce.
I love a meal that packs a lot of punch for very little effort, and this is heart-warming, slurpy goodness at its best. Use hunks of bread for dredging through – it’s a perfect finish.
Ingredients
2 tbsp olive oil
2 onions, finely diced
2 fresh chorizo sausages, skin removed, flesh chopped
2 x 410g cans chickpeas, rinsed thoroughly
420g jar passata (or 1 can of finely chopped tomatoes or even a 420-450g jar of red pasta sauce, if that is what you have in the cupboard)
2 cups chicken stock
1-2 cups greens, such as spinach or Tuscan kale, to stir through
TO SERVE (OPTIONAL)
plain Greek yoghurt
fresh herbs (I like to use oregano)
crusty bread or flatbread
Method
Step 1
Add the olive oil to a Dutch oven or high-sided frying pan and place over medium heat. Once hot, add the onion and cook until soft and translucent, stirring regularly (about 5 minutes).
Step 2
Add the chorizo and cook until it releases its oils and starts to caramelise. Don’t rush this step − it’s where a lot of the flavour base comes from, so give it at least 5 minutes.
Step 3
Add the passata (or another tomato option), followed by the stock, then simmer for 20 minutes or until slightly reduced.
Step 4
Add the chickpeas and cook until warmed through, about 5 minutes. Stir through the greens until just wilted, season with salt and pepper, and serve piping hot with yoghurt, a scattering of herbs and crusty bread, if using. (But I mean it when I say optional – the yoghurt and herbs add juju but are not fundamental to the flavour.)
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Katrina Meynink is a cookbook author and Good Food recipe columnist.Connect via X.
