Food has always been one of those things that connects me to memories, people, and even moments of clarity. It’s a simple joy, but also a profound one. I’ve often found that the best recipes are the ones that blend comfort with excitement-something familiar yet new. Nigella Lawson, with her effortless elegance and passionate approach to cooking, has that magic touch, where her dishes bring warmth without being over-the-top complicated.
One of her recipes that has stuck with me over the years is her Chorizo and Chickpea Stew. It’s the sort of dish that is hearty enough to nourish you through a chilly evening but also light enough to keep you coming back for more. The combination of spicy, smoky chorizo with the soft creaminess of chickpeas is absolutely irresistible. I had to try making it, and the result didn’t disappoint. I’m excited to share this recipe with you, as it’s one of those meals that has found its way into regular rotation in my kitchen.
Nigella Lawson’s Chorizo And Chickpea Stew Recipe
Now, this stew doesn’t just hit the spot in terms of flavor. It’s also one of those recipes that feels almost magical in how quickly it comes together. You can have the whole dish on the table in under an hour, but it tastes like you’ve been slow-cooking it for hours. That’s the beauty of Nigella’s style: she knows how to pack a punch with minimal effort.
This stew has a way of drawing you in with its simplicity. The combination of chorizo and chickpeas makes for such a satisfying contrast of textures-crispy, meaty bits of sausage with soft, creamy legumes. And let’s not forget the broth! It’s rich, smoky, and perfectly spiced, with just the right balance of heat. For me, this stew became a go-to comfort food when I didn’t want to overthink dinner but still craved something with substance.
Ingredient List
I’m always curious about what goes into a recipe before I even start cooking, so here’s the rundown of what you’ll need for this stew. It’s not overwhelming, which is another reason I love it.
- Chorizo (about 250g): You can use either fresh or semi-cured, depending on what you can find. I usually go for the Spanish kind for that deeper, smokier flavor.
- Canned chickpeas (2 cans, drained and rinsed): Chickpeas are the unsung heroes of the pantry. They soak up all the goodness in a stew and are just perfect here.
- Onion (1 large, chopped): A classic base that brings everything together.
- Garlic (4 cloves, minced): Garlic in any stew is non-negotiable.
- Tomato paste (2 tbsp): For depth and richness.
- Smoked paprika (1 tbsp): This is the secret to that smoky undertone you’ll love.
- Ground cumin (1 tsp): Adds a little earthy warmth to the stew.
- Chicken stock (about 600 ml): I always use low-sodium stock to control the saltiness of the dish.
- Olive oil (for sautéing): Just a couple of tablespoons, enough to get everything cooking without making it greasy.
- Fresh parsley (for garnish): A little green at the end makes the dish pop visually and adds a fresh contrast to the richness.
It’s such a straightforward list, and once you’ve gathered everything, you’ll see that it’s all about layering flavors.
How To Make Nigella Lawson’s Chorizo And Chickpea Stew?
The beauty of this dish lies in its simplicity, but don’t let that fool you. There are a few key steps that, when done right, elevate this stew from good to great.
Step 1: Prep The Chorizo
Start by cutting the chorizo into slices, about 1 cm thick. You want to see the color of the fat, the vibrant red-orange that will turn everything else in the pot a glorious shade. Heat some olive oil in a large pot, and then add the chorizo. The goal here is to crisp it up a little-render out that beautiful fat so it can infuse the stew with flavor. I usually let it sizzle for 5-6 minutes until the chorizo is browned and fragrant.
Step 2: Add The Onion And Garlic
Once your chorizo is nice and crispy, throw in the chopped onion and let it cook down for about 7-8 minutes. You want it soft and translucent. When the onions are just right, stir in the garlic, letting it cook for a minute or so until it releases its aroma. This is where the magic starts to happen.
Step 3: Spice It Up
Now comes the fun part. Add the smoked paprika and cumin, giving it a good stir. You’ll notice the spices instantly perfume the air and begin to blend with the chorizo fat and onions. It’s the kind of fragrance that makes your stomach rumble. Then add the tomato paste and stir it in, letting it cook for another 2 minutes to deepen in flavor.
Step 4: Chickpeas And Stock
Once the spices are fully integrated, it’s time for the chickpeas and chicken stock. Pour in the stock, scrape up any flavorful bits stuck to the bottom of the pan, and stir. Bring everything to a simmer, and let it cook gently for about 25-30 minutes. You want the flavors to meld, and the chickpeas to soften and take on all that smoky, spicy goodness.
Step 5: Finish And Serve
Once the stew has thickened and the chickpeas are tender, give it a taste. I always find I need to adjust the seasoning a little-maybe a pinch of salt or a squeeze of lemon juice for brightness. Once it’s right, serve the stew with a sprinkle of fresh parsley. It’s warming, hearty, and absolutely comforting. I often pair it with some crusty bread to soak up every last drop.
Things I Learned
The first time I made this stew, I had a small moment of doubt. It looked too simple, like I had missed something. But then, after the first taste, I realized that sometimes less really is more. The stew doesn’t rely on dozens of ingredients to make it flavorful-it’s all about letting each element shine. The chorizo, with its spiciness and smokiness, really takes the lead, while the chickpeas add a velvety texture that balances out the heat. The stock rounds everything off, turning the dish into a cozy, comforting bowl of goodness.
I also learned that timing is crucial with the chorizo. Letting it brown and crisp up before adding anything else makes all the difference. It’s those little bits of crispy sausage that add texture and a depth of flavor you wouldn’t get otherwise. And, as with most stews, it tastes even better the next day, once the flavors have had time to marry.