Chicken with chickpeas and chorizo


Rather like the eggs they laid, the scrawny chickens who pecked around all over the village tasted good. In this quick and easy dish, their flavour was also enhanced by spicy chorizo and a sprinkling of the hard, slightly salty goat’s cheese we got from the lady on the mountain. You can now buy fresh chorizo sausages for cooking here, and these are the best ones to use for this dish.


  • 3 large cloves garlic
  • 4 large chicken thighs, boned and skinned
  • 250 g fresh chorizo sausages (for cooking)
  • 2 tablespoons sunflower oil
  • 2 x 400 g tins chickpeas
  • 400 g tin chopped tomatoes
  • 1 tablespoon tomato purée
  • 1 rounded tablespoon dried oregano
  • 50 g pitted black olives
  • 100 g hard goat’s cheese
  • 2 tablespoons extra virgin olive oil
  • sea salt, black pepper


Peel the garlic and chop roughly. Slice each chicken thigh across into 3 or 4 pieces. Slice the chorizo sausages across into about 4 pieces.

Heat the sunflower oil in a heatproof casserole over a high heat, then add the chicken and chorizo pieces and stir around just to brown slightly. Now stir in the chopped garlic.

Drain the chickpeas and add them to the casserole with the chopped tomatoes, tomato purée, oregano and black olives. Bring up to bubbling point over a high heat, then put the lid on the casserole and turn the heat right down. Cook as gently as possible for 20-30 minutes until the chicken is cooked through.

Grate the goat’s cheese and put into a serving bowl. Once the chicken is cooked, season to taste with sea salt and black pepper and trickle the olive oil over the surface.

Serve straight from the casserole, with the grated cheese alongside for people to sprinkle on themselves.