Chicken, Chickpea & Chorizo Casserole

Wed, 30 July 2025

Chicken, Chickpea & Chorizo Casserole 

Takes 45 minutes, Makes 2 portions

Ingredients:

• 4 chicken thighs
• 2 teaspoons smoked paprika
• 2 teaspoon cumin
• Sea salt and black pepper
• 2 tablespoons olive oil
• 100g chorizo, diced (optional)
• 1 small white onion, finely diced
• 1 pepper, any colour, diced
• 2-4 cloves garlic, sliced
• 200ml passata/blended tomatoes
• 400g cooked chickpeas & water
• Chopped parsley, a squeeze of lemon and crusty bread to serve

Method:

1. Preheat the oven to 200C
2. Toss the chicken in 1 teaspoon smoked paprika, 1 teaspoon cumin, sea salt & black pepper.
3. Place a large frying pan over medium-high heat and add 2 tablespoons of olive oil.
4. Fry the chicken thighs for 2 minutes on each side. Until they are golden in colour. Remove from the pan and set aside.
5. Do not wash the pan!!
6. Add your chorizo and cook for 3-4 minutes.
7. Then add the onion, pepper and garlic and fry gently until soft.
8. Next, add the remaining spices, 1 teaspoon smoked paprika and 1 teaspoon cumin.
9. Season with some sea salt & pepper and stir well so the spices don’t stick.
10. Stir in the passata, chickpeas and their water.
11. Bring to the boil and place the chicken back on top. Place a lid on top and into the oven for 15 minutes.
12. I love to place the dish on the table, squeeze a little lemon, sprinkle some parsley and dig in with crusty bread.