Source: Yotam Ottolenghi’s Spanish-style recipes

Chorizo, Cider and Chickpea Stew

Course Dinner
Cuisine Spanish
Keyword Chickpea, Chorizo, Cider, Stew
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 people


  • 1 tbsp olive oil
  • 200 g chorizo cut at an angle into 1cm slices
  • 4 cloves garlic peeled and crushed
  • 1 tbsp thyme leaves
  • 0.25 tsp paprika
  • 150 ml cider
  • 400 g cooked chickpeas


  • 10 g parsley finely chopped
  • 2 tbsp olive oil
  • 1 clove garlic peeled and chopped
  • 1 tbsp lemon juice


  • Put the oil and chorizo in a medium saute pan on a medium-high heat and fry for six minutes, flipping once halfway, until the fat renders out and the chorizo develops a crisp crust. Add the garlic, thyme and paprika, cook for a minute more, then pour in the cider and cook for three to four minutes, until the liquid reduces by half. Add the chickpeas, bring to a simmer, cook for two minutes, then grind in a few twists of black pepper, take off the heat and divide between two bowls.
  • Meanwhile, mix all the ajillo ingredients and a pinch of salt to taste in a small bowl, then swirl some through each bowl of hot stew just before serving with some garlicky mayo on the side.


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