It would appear that the way to my boyfriend’s heart is through chorizo. Simple as that. So it was a stroke of luck (and crafty genius?) that the first meal I ever cooked him was a chorizo and butternut squash risotto…and proof in my book that cooking can influence the course of things!

Chorizo is an excellent way of adding seasoning and depth of flavour to a dish, particularly when you’re short on time but don’t want to compromise on flavour. This quick and easy chicken, chorizo and chickpea stew is no exception – the sauce tastes as though it’s been on a slow simmer for at least an hour when in fact it can be on the table in 30 minutes (shhhh, no need to tell anyone)…

The smokiness of the chorizo, nutty chickpeas and tender chicken give way to a sweetness and warmth from the mildly spiced tomato sauce – the perfect rustic mid-week supper when your tummy craves something heartier than a salad. Delicious served with a crisp green salad on the side and lots of bread for mopping.

If you can’t find cooking chorizo, pre-cooked chorizo also works but I find the result is less succulent. Either way, get the best quality you can.

Speedy chicken, chorizo & chickpea stew

Serves 2-3

Ingredients:

– 120g cooking chorizo*, cut into 1cm thick coins
– 1 tablespoon olive oil
– 2 chicken breasts, cut into chunks
– 1/2 onion, sliced
– 2 cloves garlic, sliced
– 1 tin chickpeas, drained and rinsed
– 1 tin plum (or chopped) tomatoes
– 1 tablespoon tomato purée
– 300ml chicken stock*
– 100ml white wine
– scant 1/2 teaspoon dried chilli flakes
– 1/4 teaspoon smoked paprika
– 1 bay leaf
– seasoning
– small handful flat-leaf parsley, roughly chopped, to garnish

*If you’re making a gluten-free version, be sure to check your chorizo and stock ingredients for gluten.

Method:

In a large-based pan on a medium heat, fry the chorizo for about 3 minutes until its oils are released. Add the olive oil, chicken and onion and fry gently until the onion is soft and translucent.

Add the garlic, fry for a minute or two and then add the chickpeas, tomatoes, tomato purée, stock and white wine. Stir in the dried chilli flakes, smoked paprika, the bay leaf, a pinch of salt and a few grinds of black pepper. Simmer for about 20 minutes, stirring occasionally, until most of the liquid has boiled away and the flavours have infused.

Serve immediately with the parsley scattered on top. Tip: Remove the bay leaf before serving – my boyfriend learnt the hard way that it’s a choking hazard…

Source: Recipe and photos by pip & little blue.