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