Chorizo, Chickpea and Sweet Potato Stew

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

I've found my new favourite ingredient: Riverford Organic's chorizo. It has a softer texture than the chorizo I normally buy; a bit more like a coarse butcher's sausage rather than dry, chewy links, and I love it. The recipe was developed by Ben Watson in their Farm Shop and before they sent it to me they assured me that it was good - and it really is.

I had a tin of chickpeas in the cupboard so had my eye on a kind of Spanish stew - and I remembered the Stewed kiosk often having a chickpea and chorizo stew of some sort on their menu so I gave this a shot. As well as being colourful it was full of flavour - from the smoky chorizo to the creamy chickpeas, all freshened up with some chopped parsley. I topped mine with pieces of goat's cheese, but you don't have to - it just adds a creamy sourness in the same way that sour cream does for a chilli con carne for example - and you couldn't go wrong with a good, orange-yolked poached egg on top, either.

Chorizo, Chickpea and Sweet Potato Stew
Serves 4-6

  • 3 Riverford Organic chorizo sausages
  • 1 tablespoon olive oil
  • 4 chunky cloves of garlic
  • 1 red onion, chopped
  • 1 400g can chickpeas
  • 1 400g tin chopped tomatoes
  • 1 large sweet potato, peeled and diced into 1 cm chunks
  • small handful flat leaf parsley, chopped
  1. Drizzle the olive oil into a large frying pan and put on a medium heat. De-skin the chorizo and cut each into 4 pieces. Fry for a few minutes - until the oil has turned amber and the sausages are browned.
  2. Throw in the chopped garlic and onion, reduce the heat and cook for 2-3 minutes, until soft. Tip in the tomatoes, chickpeas and sweet potato. Refill the empty tomato can with water and add to the pan. Give it a good stir.
  3. Cook gently, uncovered for about 40 minutes, until the sweet potato is soft. You might need to add a little more water if it turns dry and slightly jammy.
  4. Just before serving, scatter over the chopped parsley and serve with couscous or boiled long grain rice.

What are your favourite chorizo dishes?


  1. MMMMMMMMM! Looks great. It may be July, but given the grey skies and rain, this looks like just the thing for supper!


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