Cod, Chorizo and Chickpea Stew

I am a firm believer that chorizo should be used as much as possible. Whenever you think a dish is lacking something, the chances are that it probably just needs a bit of chorizo thrown in. I mean I wouldn’t recommend throwing it in a trifle or a vegetarian curry but you catch my drift, right? Chorizo is just awesome and can be used to enhance so many regular dishes into something really special.

Now you’re probably beginning to guess that I’m quite a fan of chorizo. Well yes, that guess would be totally accurate. I really am. I’m not sure that I’ve ever visited a Mexican or Spanish restaurant without ordering at least one dish containing chorizo. To me that would just be wrong. Not to mention a massive waste of valuable chorizo eating time. For anyone out there who doesn’t like chorizo, I must ask you two things. The first is, ‘what is wrong with you?’, and the second, ‘what on earth are you doing still reading this post?’. Both completely acceptable questions I think.

To celebrate my love/obsession (I think obsession is definitely the right word to use here) for this amazing cured meat, I have decided to create this tasty recipe for all you chorizo lovers out there to try. It takes hardy any time at all to make and is packed with lots of flavour. Please do let me know what you think… Enjoy!

Cod Chorizo and Chickpea Stew


(Serves 2)

250g fresh cod fillets, cut into chunks
120g spicy chorizo, sliced into disks
200g of chickpeas, drained
250g chopped tomatoes
Half a red or green chilli, finely sliced
Half a red onion, finely sliced
1 garlic clove, peeled and finely chopped
8 cherry tomatoes, halved
A handful of freshly chopped parsley
100ml water
Olive oil
Salt and fresh black pepper

Serve with fresh, warm ciabatta.


  1. Heat a tablespoon of olive oil over a medium to high heat in a large heavy based saucepan. Throw in the chorizo and fry for a couple of minutes until the oil begins to turn an orange colour and the chorizo begins to crisp a little.
  2. Add in the onion and fry until soft, making sure to stir fairly frequently to prevent it from burning. After the onion has softened add in the garlic and chilli and fry for a further minute or two.
  3. Pour in the chopped tomatoes, chickpeas and 100ml of water and turn down to a simmer. Cover the pan and leave for around 15 minutes.
  4. After this time mix in the cherry tomatoes and cod chunks and cover again for a further 5 minutes or until the cod is cooked through.
  5. Remove the lid and stir in the fresh parsley and season with salt and fresh black pepper. Serve in bowls alongside the warm ciabatta bread!


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