This recipe may look a bit daunting as it takes a while to cook; however, it’s actually very easy to prepare and, once in the oven, can basically be left to bubble away until it’s perfect. The smells coming out of the kitchen while it’s cooking are incredible.
I’m a little bit obsessed with chickpeas at the minute. They are quick to cook and so tasty so I’ve been experimenting with them in salad, stews and the like. Last night, after forgetting to defrost any meat, I thought I would try chickpeas in a stew with chorizo and this recipe was the result. It was so quick to make, absolutely delicious and a perfect ‘summery’ stew. I had it on its own but the OH had it with a little bit of quick cook fusilli. If you wanted to make it more substantial again, you could slice some new potatoes, par boil and then pop them into the stew just after you add the tomatoes or even just have some nice crusty bread (don’t forget to add the extra sp’s!).
