Chorizo and Chickpea Stew


  • 2 Tbs Olive Oil (or bacon grease)
  • 1 lb of loose chorizo
  • 2 medium onions
  • 1 Tbs light brown sugar
  • 2 tsp cumin seeds
  • 1 tsp ground cilantro
  • 1.5 lbs canned crushed tomatoes
  • 1.5 lbs canned chickpeas, rinsed, drained
  • 1 cup chicken stock
  • 1/2 cup raisins
  • 2 ounces of baby spinach leaves

Preheat oven to 400 degrees.

Heat half the oil in large Dutch Oven. Cook chorizo, stirring until browned. Remove from dish. Add onion and sugar to same dish; cook, stirring occasionally, over medium heat, about 15 minutes or until onion is lightly caramelized. Add spices; cook, stirring, 1 minute.

Return chorizo to dish. Add undrained tomatoes, chickpeas, stock and raisins; bring to boil. Cover and move to hot oven, and bake 40 minutes. Remove from oven; stir in spinach. Season to taste.

Subscribe to our Newsletter!