Braised Chickpeas With Chorizo & Cavolo Nero

4.6
26
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

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Braised Chickpeas With Chorizo Cavolo Nero
Serves
4
Onion
Garlic Clove
Chilli
Bay Leaf
Baby Potato
Cavolo Nero
Chicken Stock
Drained Cooked Chickpeas
Chorizo
Lemon
Dill
Olive Oil
Salt
Black Pepper

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    Notes
    (22)

    J
    Jessica R.
    22 days ago
    Omg this was AMAZING!!! Ben, you are the king of textures. Each element worked so well - the crunchy sausage, the smoothness of the potato, the tang of the dill, the heat of the chili pepper. Genius šŸ¤Æ
    A
    Amandine P.
    a month ago
    I made it and was delicious! I used cannellini beans I stead of chickpeas. Added few s***ake, spinach instead of cavalo and frozen peas as I wanted a lot veggies. Only 3 medium potatoes was enough for me. All together the taste was nice and crunchy spicy sausage on top made a nice balance !
    Z
    Zara B.
    4 months ago
    Loved this soup. I put some chicken in my soup which I would do again. Next time I would go without potatoes.
    R
    Robert J.
    4 months ago
    Really enjoyed this
    J
    Jessica N.
    4 months ago
    Really enjoyed this! I would include less potato next time as it was quite filling with that plus the chickpeas, I would also chop the chorizo into small chunks rather than disks so you get more of it in a mouthful! Delicious.
    K
    Kelly K.
    5 months 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.
    5 months ago
    Very filling, wholesome dish. Used kale as couldnā€™t get cavolo nero. Very nourishing for an autumnal lunch.
    N
    Nuria J.
    5 months 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.
    5 months ago
    So delicious! Perfect autumn dish and fairly quick and easy to pull together. Good quality chicken stock makes this šŸ˜—šŸ‘Œ! 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.
    5 months 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.
    5 months ago
    This was very tasty but I recommend leaving out one of the doses of salt. I also put in too much chilli but thatā€™s my own fault.
    G
    Gabby D.
    5 months 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.
    5 months ago
    Delicious! I used regular potatoes instead of baby potatoes, so they didnā€™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.
    6 months ago
    is this a riff on caldo verde
    A
    Andrea F.
    6 months ago
    Really tasty! Definitely going on the make again list
    K
    Krystal E.
    6 months 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.
    6 months ago
    I used quite lot more chorizo than 100g, and stirred it in rather than having as a topping and that works great tooā€¦ Also I couldnā€™t get cavolo nero so used kale instead and was v nice šŸ‘
    N
    Nuria J.
    6 months ago
    Sounds delicious! Any ideas on how to replace the chorizo to make it veggie and still keep it flavourful?
    Elena S.
    Elena S.
    6 months ago
    Ā·
    Admin
    You could use sun-dried tomatoes and it'd be delicious.
    C
    Colette D.
    6 months ago
    (edited)
    Could you use cabbage instead cavolo nero?
    Elena S.
    Elena S.
    6 months ago
    Ā·
    Admin
    yep that would work!
    J
    James H.
    6 months ago
    Can you swap out the chickpeas for say haricot beans?
    Mob
    Mob
    6 months ago
    Ā·
    Admin
    Hi James. Yep you can swap out the chickpeas for any cooked legume. Enjoy!
    M
    Marie L.
    6 months ago
    Made this several times & love it. I tend to only use half the specified onion & still tastes amazing.
    D
    Danny J.
    6 months ago
    Simple - all the flavours - that dill at the end is a tiny bit of genius
    A
    Amica H.
    7 months ago
    Really delish. Great flavours but not too heavy

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