Chicken and chorizo stew recipe
 Use tinned chickpeas to make a speedy, spicy, smoky chicken and chorizo stew recipe that will warm you up from head to toe. 225g/8oz dried chickpeas, soaked overnight in plenty of cold water1 tbsp oil500g/1lb 2oz chicken thighs125g/4½oz piece of chorizo, cut into bite-sized chunks3 cloves garlic, chopped1 onion, chopped2 tsp ground coriander100ml/3½fl oz dry sherry (optional)1 x 400g/14oz can chopped tomatoes200ml/7fl oz chicken stocksalt and freshly ground black pepper 225g/8oz dried chickpeas, soaked overnight in plenty of cold water 1 tbsp oil 500g/1lb 2oz chicken thighs 125g/4½oz piece of chorizo, cut into bite-sized chunks 3 cloves garlic, chopped 1 onion, chopped 2 tsp ground coriander 100ml/3½fl oz dry sherry (optional) 1 x 400g/14oz can chopped tomatoes 200ml/7fl oz chicken stock salt and freshly ground black pepper extra virgin olive oil toasted flaked almonds extra virgin olive oil toasted flaked almonds Method Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain.Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp. Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil.Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.Serve topped with flaked almonds and a swirl of olive oil. Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain. Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain. Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp. Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp. Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil. Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil. Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper. Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper. Serve topped with flaked almonds and a swirl of olive oil. Serve topped with flaked almonds and a swirl of olive oil.