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Pork, chorizo and chickpea casserole

This pork, chorizo and chickpea casserole is really easy to make and full of flavour.  Alistair, Harry and I really enjoyed it and I’ll definitely be making it again.


  • 700g pork fillet cut into bitesize chunks
  • 100g chorizo, sliced finely
  • 400g can of chickpeas
  • 1 large carrot
  • 1 red pepper
  • 2 cloves of garlic, crushed
  • 400g passata
  • 1tbsp tomato puree
  • 200ml water
  • 50ml red wine vinegar
  • 1tsp fennel seeds
  • 1 tsp dried crushed chillies
  • 1 tsp dried parsley
  • Olive oil for cooking


  • In a pan, brown the pork until it is sealed on all sides.
  • Remove the pork from the pan and put in a casserole dish.
  • In the pan you used to cook the pork, add the chorizo, garlic, vegetables, herbs and spices.  Cook on a medium heat until the chorizo starts to crisp and the vegetables start to soften.
  • Add the tomato puree, passata, water and red wine vinegar to the pan.
  • Simmer for 5 minutes then add the contents of the pan to the casserole dish with the pork.
  • Cook in the oven at 160°c for 2 hours with the lid on.  after 2 hours drain and rinse the chickpeas then add them to the casserole.  Return to the oven for another 30 minutes.
  • Serve and enjoy!

2 Replies to “Pork, chorizo and chickpea casserole”

    1. Hi, I think it would be fine in a slow cooker, on low all day, then pop a tea towel under the lid for the last 2 hours to help it thicken up. (Or just cook in the oven with the lid off for the last 30 mins x

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