Portuguese chorizo stew

Portuguese chorizo stew

Cooking time: Serves 3.
90 minutes.

This stew has rich, fresh flavours of Portuguese food; chorizo and lemon, with a sweet kick of honey. The fresh tomatoes that sit on top, brown in the oven, adding a lovely roasted taste. The perfect meal for a cold winters day – enjoy.

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1 ½ tbsp (22ml) olive oil
1 large onion, chopped
2 cloves garlic, finely chopped or crushed
300 ml (10 fl oz) stock (3/4 tsp bouillon or other stock cube dissolved in 300ml boiling water)
300g (10 ½ oz) tomatoes chopped in half
2 red peppers or sweet peppers (the long thin ones that look like a giant chilli), sliced into approximately 1cm thick slices.
400g (14 oz) tin chickpeas, drained and rinsed under cold water
1/3 fresh chilli
1 tsp ground coriander
3/4 tsp cumin
½ tsp paprika (optional)
¼ tsp cinnamon
Juice of ½ a lemon (approximately 1 tbsp)
200g (7 oz) chorizo slices, chopped in half
1 tsp honey
A bunch of spinach, washed (optional)


Non-stick frying pan
Oven-proof casserole dish


Fry the onions in the olive oil in the frying pan on a medium heat for about 10 minutes until they are translucent.

Add garlic and cook for another minute.

Add peppers and fry for 10 minutes until softened. Add the lemon juice, chickpeas, chorizo, stock, chilli, spices and honey.

Preheat the oven to 180 centigrade.

Brush the inside of the casserole dish with a little oil and warm the casserole dish on the hob.

Transfer the stew from the frying pan into the casserole dish and bring up to a simmer.

Arrange the tomatoes, which have been cut in half face up (cut side up) on top of the stew so they cover it as completely as possible.

Brush the tomatoes with a little olive oil and put in the oven without a lid for about 45 minutes, the tomatoes will begin to brown nicely on top.

Remove from the oven and serve with potatoes or rice.

Listen to the recipe podcast:

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