Sometimes dishes come together in the right kind of way and this is one such dish. Oven baked chorizo with sweet potatoes and chickpeas sounds fairly wintry but in fact, with the addition of fresh green baby spinach, cool and crumbly Feta cheese and plenty of chopped coriander it is transformed into something that would work as a brilliantly as an accompaniment to a summer bbq.
Meaty, spicy and sticky from being baked in the oven for an hour, this is the way I will now be enjoying my chorizo over the summer along with a few chorizo and prawn skewers for good measure. Adding chipotle chilli to this dish makes a huge difference in it’s resulting flavour so if you can get yourself some (whole, paste or powder) you certainly won’t regret it. Try adding some chipotle to your bbq sauce, mayo, thick yoghurt, home-made tomato sauce or even shop bought ketchup to take it up a notch in taste sensation.
I thought the ideal dish for baking my chorizo in would be my Le Creuset baking dish which, supplied to me by The Steamer Trading Cookshop. It’s one of those dishes that not only oven bakes evenly, it washes up like a dream and comes in a range of pretty colours such as this pale minty green, so it’s good enough to serve straight from the dish.
Here are a few more recipes ideas using chorizo, sweet potatoes and chickpeas:
Sweet potato, chickpea & coconut curry – Planet Veggie
Barley bowl with spiced aubergine & chickpeas – Tin & Thyme
Chorizo jam – A Life of Geekery
Chorizo baked eggs – Emily’s recipes & reviews
Chorizo mac n cheese – Lucy Loves
Chipotle black bean stuffed sweet potatoes – Wilde Orchard
Orzo risotto with chorizo – Foodie Quine
Chicken Chorizo & chickpea stew – The Hedge Combers
Butternut squash & chorizo casserole – Fab Food 4All
Thanks to Steamer Trading for providing me with my Le Creuset baking dish. Recipe, thoughts and opinions my own.
Oven Baked Chorizo with Sweet Potato & Chickpeas
Ingredients
- 2 chorizo cooking sausages skins removed and roughly crumbled
- 1 red onion sliced thinly
- 1 clove garlic finely chopped
- 1 tsp Rosemary finely chopped
- 1 tsp chipotle chilli powder/paste
- Salt & pepper
- 1 sweet potato peeled and roughly chopped
- 400 g tin of chickpeas rinsed
- 400 g tin of peeled plum tomatoes
- 250 ml chicken stock
- 1 bag baby spinach
- 100 g Feta cheese crumbled
- Chopped coriander for garnish
Instructions
- Fry the onion and chorizo pieces (in a wide frying pan) until browned over a medium heat for about 5 minutes
- Add in the garlic, chipotle and Rosemary and cook for a further 2 minutes
- Add in the sweet potato, chickpeas and seasoning along with the tinned tomatoes and chicken stock.
- Stir well, bring up to the boil then transfer the mixture to an oven proof baking dish.
- Cover with tin foil then place in a pre-heated oven (180 degrees ) and cook for 1 hour.
- Remove from the oven and add a splash more water to loosen the stew then finish off by adding the baby spinach, then crumble over the Feta cheese and top with chopped coriander.
- Enjoy with brown rice, quinoa, cous cous or stuff the mixture into warm pitta breads and serve with yoghurt.
Recipe Notes
This dish could be made vegetarian by replacing the chorizo with vegetrain sausages or fried pieces of firm tofu.
It also freezes well.
Camilla says
June 9, 2016 at 11:41 pmLove all the flavours here and the addition of chickpeas and feta is great, my family would like this dish I’m sure! Thanks for linking to my recipe:-)
Laura Scott says
June 10, 2016 at 2:01 pmI hope they do like it!
Kavey says
June 10, 2016 at 8:14 amI adore chorizo, we nearly always have some in the kitchen, usually Unearthed’s one which we love. This looks like a great barbeque side dish, bet the flavours of the paprika are so good with smokey chargrilled meat.
Laura Scott says
June 10, 2016 at 2:02 pmAgree Kavey, it’s the flavours that I associate with BBQ too, paprika, chipotle and pleaty of spicy chorizo!
Nayna Kanabar says
June 10, 2016 at 9:15 amBeautiful combination of ingredients so I would make it veggie by leaving out the chorizo
Laura Scott says
June 10, 2016 at 2:03 pmHi Nanya, I definitley think a veggie version of this dish would be excellent too :))
Elizabeth says
June 10, 2016 at 9:56 amOh my goodness this sounds AMAZING! All my favourite flavours in one dish – pinned to try later!
Laura Scott says
June 10, 2016 at 2:03 pmHope you try it out Elizabeth :))
Dannii @ Hungry Healthy Happy says
June 10, 2016 at 11:12 amWe don’t eat a lot of meat, but I do like adding chorizo to stews and things, as a little bit adds so much flavour.
Laura Scott says
June 10, 2016 at 2:04 pmYou are right Dannii, chorizo adds so much flavour you don’t need to add much at all to get the smoky richness from it.
Ren Behan says
June 10, 2016 at 11:22 amMmmn I love this kind of a dish for parties and BBQ’s – something that’s easy to throw into the oven but definitely has guests asking for the recipe. I’ll be sending them here too!
Laura Scott says
June 10, 2016 at 2:05 pmI love it too as it cooks itself in the oven so no risk of burning!
janie says
June 12, 2016 at 9:17 pmOh yes please! Am off to pin this for another day – thank you!
Janie x
Laura Scott says
June 13, 2016 at 8:41 pmThanks Janie!
Sue Nettleton says
June 17, 2016 at 8:19 amHey Laura, going to cook this tonight !! Can’t wait as it sounds delicious. Just wondered when you add in the spinach ? Sue xx
Laura Scott says
June 18, 2016 at 4:29 pmHi Sue, sorry you add the spinach at the very end just before serving. Enjoy!