Chickpeas with Chicken and Chorizo

Name: Chickpeas with Chicken and Chorizo
Yield: Serves 4-5
Ingredients: salt; 2-3 tablespoons extra virgin olive oil; 600 ml/1 pint chicken stock; 3 rounded teaspoons dried oregano; freshly ground black pepper; 3 large cloves garlic; 450 g/1 lb ripe tomatoes, the plum variety if available; 275 g/10 oz dried chickpeas; 4-5 skinless boneless chicken thighs; 225-275 g/8-10 oz chorizo sausages

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Unlike butterbeans, it is almost impossible to cook chickpeas to a stage where they break up. They are a particular favourite of mine for their lovely nutty flavour. This one-pot meal is ideal for a family supper as it is popular with children. Serve with a green salad and crusty bread.

Ingredients

275 g/10 oz dried chickpeas
3 large cloves garlic

Method

Soak the chickpeas in water overnight. Drain and boil in plenty of water for 10 minutes. Now reduce the heat, cover the pan and simmer for about half an hour. Meanwhile, peel the garlic and chop finely. Put the tomatoes into a bowl, pour boiling water over them, leave for 2 minutes, then drain, peel and chop up fairly small. Cut the chicken into roughly 2.5