Chicken, chorizo & chickpea stew


1 tbsp of olive oil

500g chicken thigh, skin removed

1 brown onion, diced

1 garlic clove, crushed

2 carrots, diced

1 cup of celery, cut into chunks

1 red chilli, sliced

50g chorizo, sliced

400g chopped tomatoes (canned)

200ml water (tap)

1 tsp of stock powder (gluten free, reduced salt)

400g chickpeas (canned), drained & rinsed

¼ cup of fresh parsley, chopped


1. Heat oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm.

2. Add a little more oil to the pan, then add the onion, garlic, carrots, celery and chilli and cook for 5 minutes. Simmer until reduced by half.

3. In another pan, fry the chorizo for 2-3 minutes. Set aside.

4. Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for 5 minutes, then add the stock and bring back to the boil.

5. Add the browned chicken, the chickpeas and chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through.

6. Serve with fresh chopped parsley.

Serves 4