Braised Chickpeas With Chorizo & Cavolo Nero

4.6
21
Notes
35 mins cook
A warming recipe that's perfect during the autumn and ideal for using up seasonal veg like cavolo nero. You'll be making this one again.
Ben Lippett

Ben Lippett

Braised Chickpeas With Chorizo Cavolo Nero
Serves
4
Onions
Garlic Cloves
Chilli
Bay Leaves
Baby Potatoes
Cavolo Nero
Chicken Stock
Drained Cooked Chickpeas
Chorizo
Lemon
Dill
Olive Oil

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    Notes
    (17)

    K
    Kelly K.
    14 days ago
    Really tasty, I maybe used like 100 g of cavolo nero and I really appreciated having not too much leaf in the soup. Accidentally got chorizo without casing, but I fried it up separately and added it to the soup near the end and it was still great.
    L
    Lara T.
    22 days ago
    Very filling, wholesome dish. Used kale as couldn’t get cavolo nero. Very nourishing for an autumnal lunch.
    N
    Nuria J.
    a month ago
    Very comforting, healthy and tasty dish for the colder weather! To make it veggie, I replaced the chorizo with sun-dried tomatoes. For extra protein, next time I'll add hard-boiled egg to it. It'll definitely become a staple for me!
    R
    Robert W.
    a month ago
    So delicious! Perfect autumn dish and fairly quick and easy to pull together. Good quality chicken stock makes this 😗👌! I added a roasted chicken breast for an extra protein hit. Sense this will become a staple in our house over the winter months.
    D
    David A.
    a month ago
    Copied you with the chicken idea. Used regular kale as I couldn't find cavolo nero and added the chorizo at the start.
    G
    Gita B.
    a month ago
    This was very tasty but I recommend leaving out one of the doses of salt. I also put in too much chilli but that’s my own fault.
    G
    Gabby D.
    a month ago
    Such a good autumn recipe - I recommend using good quality jarred chickpeas e.g. Bold Bean Co and pouring in the liquid from the jar too. I feel like this added a lot to the broth.
    K
    Kristine H.
    a month ago
    Delicious! I used regular potatoes instead of baby potatoes, so they didn’t hold their shape as well during cooking and resulted in a thicker stew as a result. Still delish. I also doubled the chorizo. Kept it as a topping to preserve its crisp. So good.
    D
    Diane A.
    a month ago
    is this a riff on caldo verde
    A
    Andrea F.
    a month ago
    Really tasty! Definitely going on the make again list
    K
    Krystal E.
    a month ago
    I loved this recipe, perfect for the fall. I subbed the cavolo nero for swiss chard, and finished cooking the sausage directly in the soup. I also used more than the 100g for something more filling.
    M
    Mariko F.
    a month ago
    I used quite lot more chorizo than 100g, and stirred it in rather than having as a topping and that works great too… Also I couldn’t get cavolo nero so used kale instead and was v nice 👍
    N
    Nuria J.
    a month ago
    Sounds delicious! Any ideas on how to replace the chorizo to make it veggie and still keep it flavourful?
    Elena S.
    Elena S.
    a month ago
    ·
    Admin
    You could use sun-dried tomatoes and it'd be delicious.
    C
    Colette D.
    a month ago
    (edited)
    Could you use cabbage instead cavolo nero?
    Elena S.
    Elena S.
    a month ago
    ·
    Admin
    yep that would work!
    J
    James H.
    a month ago
    Can you swap out the chickpeas for say haricot beans?
    Mob
    Mob
    a month ago
    ·
    Admin
    Hi James. Yep you can swap out the chickpeas for any cooked legume. Enjoy!
    M
    Marie L.
    a month ago
    Made this several times & love it. I tend to only use half the specified onion & still tastes amazing.
    D
    Danny J.
    2 months ago
    Simple - all the flavours - that dill at the end is a tiny bit of genius
    A
    Amica H.
    2 months ago
    Really delish. Great flavours but not too heavy

    Ben Lippett

    Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

    Ben Lippett
    View Chef profile

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