Enjoy a hearty and filling meal with this Chorizo Pork Belly Chickpea Casserole, made conveniently in your slow cooker. This dish uses pork belly, chorizo, chickpeas, tomatoes, and fresh thyme, creating a warm and satisfying dinner that requires 6-7 hours to cook and serves 4 people.

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Recipe Ingredients

• 1 tbsp of olive oil
• 700g (1 lb 9 oz) of skinless, boneless pork belly, cut into large bite-sized chunks
• 100g (4 oz) of cooking chorizo, sliced into thin rounds
• 1 large onion, chopped
• 1 large carrot, finely chopped
• 1 tsp of fennel seeds
• Small pinch of dried chili flakes
• 2 garlic cloves, minced
• 4 bay leaves (fresh, if possible)
• 2 sprigs of thyme
• Large pinch of caster sugar
• 1 tbsp of tomato purée
• 50 ml (2 fl oz) of sherry vinegar or high-quality red wine vinegar
• 400g can of chopped tomatoes
• 400g can of chickpeas, drained and rinsed
• Small pack of fresh parsley, chopped

How To Make Chorizo Pork Belly Chickpea Casserole

1. Prepare the Pork Belly: Heat the slow cooker if needed. In a large frying pan, warm the olive oil over medium heat. Add the pork belly chunks and brown on all sides until golden. Transfer the pork to the slow cooker.
2. Cook the Chorizo and Vegetables: In the same pan, add the chorizo slices and cook for about 1 minute. Stir in the chopped onion, carrot, fennel seeds, chili flakes, minced garlic, bay leaves, and thyme. Sauté for 5 minutes until the vegetables begin to color slightly.
3. Add Seasonings and Liquid: Sprinkle in the caster sugar, then stir in the tomato purée. Pour in the sherry or red wine vinegar, allowing it to bubble briefly. Add the chopped tomatoes, chickpeas, and half a can of water. Bring the mixture to a gentle boil.
4. Slow Cook the Casserole: Transfer everything from the pan to the slow cooker pot and stir to combine. Cover and cook on the Low setting for 5-6 hours, or until the pork is fork-tender and the flavors have melded.
5. Finish and Serve: Before serving, stir in the chopped parsley and adjust the seasoning to taste. Serve warm, garnished with extra parsley if desired.

Recipe Tips

• Brown the Pork Belly First: Browning the pork belly before slow cooking adds a rich depth of flavor to the dish, making the meat even more tender and flavorful in the casserole.
• Use Fresh Herbs for Extra Flavor: Adding fresh thyme and bay leaves enhances the casserole’s aroma, giving a vibrant flavor compared to using dried herbs.
• Add a Splash of Broth for Extra Sauce: If you prefer a saucier casserole, include an extra half-cup of chicken or vegetable broth to keep everything moist and flavorful.
• Adjust Spice to Your Preference: Add more chili flakes if you prefer extra heat, or reduce for a milder flavor to match different palates at the table.
• Stir in Lemon Zest at the End: For a refreshing kick, add a little lemon zest just before serving. It brightens the overall flavor and pairs well with the richness of pork and chickpeas.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken and Sweetcorn Soup
• Brazilian Pork Stew with Corn Dumplings
• Caramel Slow Cooked Pork Belly