oven baked chorizo
Oven Baked Chorizo with Sweet Potato & Chickpeas
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Oven baked chorizo with sweet potato and chickpeas makes a tasty, richly flavoured dish that bakes away in the oven with very little effort.
Course: Main Course, Meat
Cuisine: Mediterranean
Keyword: oven baked chorizo
Servings: 2
Author: Laura Scott
  • 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
  1. Fry the onion and chorizo pieces (in a wide frying pan) until browned over a medium heat for about 5 minutes
  2. Add in the garlic, chipotle and Rosemary and cook for a further 2 minutes
  3. Add in the sweet potato, chickpeas and seasoning along with the tinned tomatoes and chicken stock.
  4. Stir well, bring up to the boil then transfer the mixture to an oven proof baking dish.
  5. Cover with tin foil then place in a pre-heated oven (180 degrees ) and cook for 1 hour.
  6. 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.
  7. 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.