Chicken, Chorizo and Chickpea Stew

This Chicken, Chorizo and Chickpea Stew is as cosy as it is tasty and requires hardly any hands-on effort. Boneless chicken thighs are simmered in mellow, paprika spices and combined with colourful peppers, cherry tomatoes and a sprinkling of chickpeas to create a warming dish that straddles the place between a rustic soup and a stew.

Tweaked a little from Louise Parker's recipe in her book, Lean for Life


  • a drizzle of olive oil
  • 1 onion, finely chopped
  • 200g (7oz) chorizo, cut into small cubes
  • 500g (1lb) chicken thighs, skin and bones removed - each cut in half
  • 1 red pepper, deseeded and cut into large cubes
  • 1 yellow pepper, deseeded and cut into large cubes
  • 250g (8oz) cherry tomatoes
  • 1 can chickpeas
  • 500ml (1 pint) chicken stock
  • salt and pepper
  • a handful of chopped parsley, finely chopped


  1. Use a deep heavy pan (I used a Le Creuset style) and sauté the onions and chorizo in a drizzle of oil, until the onions are translucent and the chorizo is golden.
  2. Add the prepared chicken thighs, peppers, cherry tomatoes and chickpeas to the pan with enough chicken stock to almost cover everything.
  3. Simmer over a low heat for about 20 minutes or until the chicken is cooked through.
  4. Season to taste and garnish with chopped parsley.


  • The level of spiciness of chorizo can vary a lot, so if you're not a fan of HOT, HOT, HOT avoid anything that says EXTRA on the label.
  • Conversely, sometimes the chorizo can have no umph at all (I'm looking at you, pre-cut chorizo) and here I might add a few teaspoons of harissa to compensate.
  • Using powdered chicken stock is fine or this could be a perfect opportunity to use up some of that 'stock mountain' in the freezer from your Instant Pot activity.
  • Don't underestimate the value of the sprinkling of parsley at the last moment - it's the va-va-voom to lift you to a new culinary place.

Keywords: midweek, cosy, easy, rustic