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Braised Chickpeas With Chorizo & Cavolo Nero

4.6
31
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
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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
    (24)

    J
    Jenn M.
    29 minutes ago
    (edited)
    Loved this! I substituted one of the onions for a leek, used about 175g chorizo and went for bold bean Co chickpeas and included the liquid from the jar too. A great autumn/winter Sunday recipe.
    G
    Gwendolin K.
    9 days ago
    Was so good! Normally not a big fan of dill, but this dish really worked well. The only thing I would change is cutting the cavolo nero into bite-sized pieces.
    F
    Fiona W.
    14 days ago
    this was so much more delicious than I expected! it was super tasty even before adding the chorizo.
    S
    Sarah S.
    19 days ago
    really delicious. didn’t have cavelo nero so substituted for savoy cabbage and was scrummy.
    J
    Jayne D.
    22 days ago
    yes this was as good as the reviews said! totally satisfying, mainly plant based, wholesome and restaurant quality nom
    J
    Jessica R.
    8 months 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 🤯
    A
    Amandine P.
    8 months 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.
    a year 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.
    a year ago
    Really enjoyed this
    J
    Jessica N.
    a year 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.
    a year 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.
    a year ago
    Very filling, wholesome dish. Used kale as couldn’t get cavolo nero. Very nourishing for an autumnal lunch.
    N
    Nuria J.
    a year 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 year 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 year 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 year 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 year 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 year 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 year ago
    is this a riff on caldo verde
    A
    Andrea F.
    a year ago
    Really tasty! Definitely going on the make again list
    K
    Krystal E.
    a year 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 year 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 year ago
    Sounds delicious! Any ideas on how to replace the chorizo to make it veggie and still keep it flavourful?
    E
    Elena S.
    a year ago
    ·
    Admin
    You could use sun-dried tomatoes and it'd be delicious.
    C
    Colette D.
    a year ago
    (edited)
    Could you use cabbage instead cavolo nero?
    E
    Elena S.
    a year ago
    ·
    Admin
    yep that would work!
    J
    James H.
    a year ago
    Can you swap out the chickpeas for say haricot beans?
    Mob
    Mob
    a year ago
    ·
    Admin
    Hi James. Yep you can swap out the chickpeas for any cooked legume. Enjoy!

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