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This chickpea stew recipe is adapted from Domini Kemp’s recipe. It’s become one that I make regularly for my family and they all like it. I usually make a bit extra so that I have leftovers for lunches.
Chickpea, Sweet Potato and Chorizo Stew
- Splash of olive oil
- 1 onion, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 or 2 chorizo sausages, roughly chopped
- 1 tablespoon tomato puree
- 1 x 400g tin of chopped tomatoes
- pinch of sugar
- 2 x 400g tins of chickpeas, drained and rinsed
- 3 or 4 sweet potatoes, peeled and chopped into bite-sized pieces
- a few handfuls of baby spinach
- handful of coriander, chopped (optional)
- crusty bread, to serve
- Heat the olive oil in a large saucepan or pot and fry the onion along with the cumin and coriander seeds for a few minutes.
- Add the chorizo and let it cook and start to brown at the edges for a good 5 minutes. (If it looks like too much oil has been released from the chorizo, strain the onions and chorizo with a slotted spoon, drain the oil, then return the onions and chorizo back to the pan.)
- Add the tomato puree, canned tomatoes, sugar and chickpeas. Cook for another 10 minutes.
- Add the sweet potatoes and simmer for a further 20 minutes or so, or until they’re fork tender.
- Add in the spinach and stir until it wilts.
- Serve in bowls along the fresh coriander sprinkled on top and crusty bread on the side.
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Have your say! Have you tried this Chickpea, Sweet Potato and Chorizo stew yet? Leave a comment below and let us know – we’d love to hear from you!