Smoked Chorizo with Chickpea Stew and Alioli
Smoked chorizo is most commonly found in the north of Spain, and in particular Asturias - a region well known for its tradition of smoking and curing meats, including both chorizo and morcilla (black pudding). These are key ingredients in one of its most famous dishes, Fabada Asturiana, a rich stew of butter beans and slow-cooked meats.
This quick and easy recipe brings together the deep, smoky flavour of the chorizo with a simple chickpea stew and creamy alioli. It’s big on flavour - hearty, simple, and rooted in Spanish cocina tradicional, where it’s all about letting good ingredients do the work and allowing the quality of the chorizo and its smoky depth to really shine.
Servings 2 | Cook Time: 25 mins | Prep Time: 5 mins
Ingredients
1 pack of Bienastur Smoked Chorizo
1 White Onion, finely sliced
3 cloves of Garlic, peeled and finely chopped
1 teaspoon Las Hermanas Sweet Smoked Paprika
2 Fresh Tomatoes, roughly chopped
1 tablespoon El Majuelo Sherry Vinegar
1 jar Burcol Spanish Chickpeas
2 fresh Bay Leaves
A sprig of Fresh Thyme
A spring of Flat Leaf Parsley
3 tablespoons Extra Virgin Olive Oil (plus extra for drizzling)
100ml Somerset Foodie Chicken Stock
Brindisa Alioli with Extra Virgin Olive Oil (to serve)
Salt & Pepper
Instructions
1. Preheat the oven to 180°C.
2. Heat a deep frying pan or casserole dish. Add the olive oil, then fry the onions with a pinch of salt for around 5 minutes until softened and lightly golden (not burnt).
3. Add the garlic, thyme and fresh tomatoes, and cook for a few more minutes until the tomatoes begin to break down.
4. Place the chorizos in a small roasting dish, drizzle with a little olive oil, and roast in the oven for 15 minutes.
5. Once the tomatoes have softened, add the sherry vinegar and let it bubble for a minute until mostly reduced.
6. Add the chickpeas (along with their liquid) and the chicken stock, then bring back to a gentle simmer. Season with a little more salt and pepper and cook for 10 minutes. You’re aiming for a stew with lightly reduced, flavourful juices - if it looks a little dry, add a splash of water to loosen it.
7. Once the chorizo is cooked through, divide the stew between two bowls. Slice the sausages into chunks and arrange on top. Finish with chopped parsley and serve with our ready-made Spanish alioli and some fresh bread.
Cooking Tips
Developing a nice golden colour on your onions makes a big difference to the final flavour. As they cook, they caramelise slightly, creating deeper, sweeter notes that give the dish a more balanced and satisfying taste.
The liquid in the jar of chickpeas is known as aquafaba. It’s sometimes used as an egg substitute in recipes where egg whites are needed, but here it adds extra flavour and helps give the stew a slightly creamier texture.
Serving Suggestions
This is a simple dish, and it doesn’t need much alongside it. Serve with some good bread - toasted or grilled - to soak up the juices, and a simple green salad if you want something fresh on the side.
Other Chorizo Recipes to Try
- Chorizo, White Bean and Potato Stew
- Chorizo cooked in Cider
- Roasted Root Vegetable and Chorizo Traybake
- Spanish Fabada Asturiana
