Spicy chorizo and chickpea braise with smoked almond romesco

Ingredients

• 2 tbspextra-virgin olive oil
• 2chorizo sausages, thinly sliced
• 1red onion, cut into thin wedges
• 2 largecarrots, halved lengthways and cut into 4 cm chunks
• 2celery stalks, cut into 4 cm chunks on an angle
• 3 clovesgarlic, crushed
• 2 tspcumin seeds
• 1/2 tspchilli flakes (optional)
• 2 small sprigsrosemary
• 1bay leaf
• 125 ml (1/2 cup)white wine
• 500 gkipfler potatoes, scrubbed, halved lengthways and cut into 4 cm chunks on an angle
• 1 x 400 g canchickpeas, drained and rinsed
• 500 ml (2 cups)chicken stock
• 1/2 bunchkale, stems removed and leaves torn
• To serveparsley
• 280 g jarwood-roasted piquillo peppers, drained
• 50 gsmoked almonds
• 1 clovegarlic, crushed
• 1 tspsmoked paprika
• 80 ml (1/3 cup)extra-virgin olive oil
• 2 tbspaged sherry vinegar

Instructions

1. 1

   Brown the chorizo

   Heat the oven to 220°C fan. Warm the oil in a large casserole over medium heat. Add the chorizo and cook, stirring now and then, until golden, 2–3 minutes. Lift it out of the pan.

2. 2

   Cook the vegetables

   Add the onion, carrot and celery to the casserole. Cook, stirring occasionally, until the onion has softened slightly, about 3 minutes. Stir in the garlic, cumin, chilli flakes if using, rosemary and bay leaf; cook until fragrant, about 1 minute.

3. 3

   Build the braise

   Pour in the wine and let it reduce by half, about 1 minute. Add the potatoes, chickpeas and stock, then return the chorizo to the pan. Bring to the boil, cover tightly and braise in the oven for 25 minutes, until the vegetables are tender.

4. 4

   Blend the romesco

   Meanwhile, put the piquillo peppers, smoked almonds, garlic, smoked paprika, olive oil and sherry vinegar in a food processor. Blend until smooth, then season to taste.

5. 5

   Finish and serve

   Add the kale to the braise and return the casserole to the oven for 5 minutes, until the leaves have wilted. Remove and discard the rosemary and bay leaf. Stir through half the romesco and season to taste. Divide among bowls and serve with the remaining romesco and parsley.

What is a chorizo and chickpea braise?

A braise cooks ingredients gently in a covered pot with a little liquid, here bringing together Spanish-style flavours of chorizo, chickpeas, peppers and smoked paprika. The dish is rustic and substantial, with potatoes and vegetables making it a complete bowl.

This version pairs the one-pot braise with romesco, a Spanish sauce traditionally associated with Catalonia. Roasted peppers, almonds, olive oil and vinegar give it a smooth, smoky and tangy character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 830 calories, 25g protein, 65g carbs, 49g fat.

The potatoes and chickpeas provide most of the carbohydrates, while chorizo and chickpeas contribute protein. Chorizo, almonds and the generous olive oil supply much of the fat; serve with a crisp salad or extra greens to balance the rich braise.

Build flavour in stages

Chorizo: browning it first releases its seasoned fat into the casserole, giving the vegetables and cooking liquid a savoury base.

Aromatics: onion, carrot and celery soften before the garlic, cumin, chilli and herbs go in. Briefly cooking the spices and garlic helps their aromas come through without letting the garlic catch.

Wine: reducing it after deglazing picks up the browned bits from the pan and concentrates its flavour before the stock is added.

Choose the right potatoes

Kipfler potatoes hold their shape well in a braise, so the chunks stay distinct rather than disappearing into the sauce. Cut them to a similar size so they cook at roughly the same pace.

If you use another waxy potato, keep the pieces around 4 cm and check that they are tender before adding the kale.

Make a smooth romesco

Blend the drained peppers with smoked almonds, garlic, paprika, oil and sherry vinegar until the sauce is smooth. Scrape down the processor if needed so no large pieces of almond remain.

The sauce is split between the casserole and the table: stirring half through gives the braise a creamy, peppery finish, while the rest lets everyone add more as they eat.

Check tenderness and timing

The covered oven braise takes 25 minutes, but the most useful cue is a potato that yields easily when pierced. If the chunks still feel firm, continue cooking until tender before adding the kale.

Kale needs only about 5 minutes in the oven to wilt. Add it near the end so it softens without losing all of its texture.

Serve it as a full meal

The chickpeas and potatoes make this filling enough to serve in bowls on its own. A spoonful of extra romesco and a little parsley bring freshness and contrast to the smoky, rich braise.

For a lighter accompaniment, serve with a crisp green salad. Crusty bread is useful for mopping up the sauce if you want a more substantial meal.

Recipe notes & tips

• Use a casserole that can go from the hob to the oven and has a close-fitting lid.
• Cut the potato and carrot pieces to a similar size so they become tender together.
• Drain the piquillo peppers well so the romesco does not become watery.
• Blend the romesco while the covered braise is in the oven to make good use of the cooking time.
• Taste the braise after stirring in the romesco before adding more seasoning.

Variations

• Adjust the heat: leave out the chilli flakes for a milder braise.
• Swap the greens: use spinach instead of kale and add it just long enough to wilt.
• Use another potato: choose a waxy variety that holds its shape during cooking.
• Make it alcohol-free: replace the white wine with extra chicken stock.
• Change the nuts: use roasted almonds in the romesco if smoked almonds are unavailable, and expect a less smoky sauce.

Common mistakes to avoid

• Crowding the chorizo: brown it in batches if the casserole is too full for the slices to colour.
• Burning the garlic: add it with the spices and herbs, then cook only until fragrant.
• Uneven vegetables: cut the potatoes and carrots into similarly sized chunks so they cook evenly.
• Watery romesco: drain the peppers well before blending them with the other sauce ingredients.
• Overcooking the kale: add it only for the final 5 minutes, just until wilted.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of stock if the braise has thickened; keep any extra romesco covered and chilled.

Frequently asked questions