Pork, Chorizo and Chickpea Stew

Preparation info
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Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

What Spanish cooking excels at I think is, perhaps surprisingly, winter food. Although the south coast is mild, central and northern Spain can have extremely cold winters. The Spanish have developed thumping great meaty stews – fabulous cocidos – using sausage and ham to line their waistcoats, and rib-sticking soups made from chickpeas or butter beans and black or white pudding. Here is a chickpea stew that uses that most delicious of sausages, chorizo. If you were to add some duck confit y