This delicious Slow Cooker Chorizo, Pork Belly & Chickpea Casserole is a hearty and nutritious dish that’s perfect for a cozy meal. With tender pork, spicy chorizo, and chickpeas, it’s a one-pot wonder that’s both flavorful and easy to make. Feel free to use any veggies you have on hand!

Recipe Ingredients

•  1 tbsp olive oil
• 700g/1lb 9oz skinless, boneless pork belly, cut into large bite-sized chunks
• 100g/4oz cooking chorizo, sliced into thin rounds
• 1 large onion, chopped
• 1 large carrot, finely chopped
• 1 tsp fennel seeds
• Small pinch of dried chilli flakes
• 2 garlic cloves, minced
• 4 bay leaves (fresh are best)
• 2 sprigs thyme
• Large pinch caster sugar (or superfine sugar)
• 1 tbsp tomato purée (paste)
• 50ml/2fl oz sherry vinegar or good-quality red wine vinegar
• 400g/14oz can chopped tomatoes
• 400g/14oz can chickpeas, drained and rinsed
• Small pack of parsley, chopped

How To Make Slow Cooker Chorizo, Pork Belly & Chickpea Casserole

1. Brown the Pork: Heat the slow cooker if necessary. Heat the olive oil in a large frying pan and brown the pork belly on all sides. Once browned, transfer the pork to the slow cooker pot.
2. Sizzle the Chorizo & Veggies: Add the chorizo to the pan and cook for 1 minute. Stir in the chopped onion, carrot, fennel seeds, chilli flakes, garlic, bay leaves, and thyme. Sauté for about 5 minutes until the vegetables begin to color. Sprinkle in the sugar, stir in the tomato purée, and pour in the vinegar. Let it bubble for a moment.
3. Combine & Cook: Add the chopped tomatoes, chickpeas, and half a can of water to the pan. Bring it to a boil, then transfer everything to the slow cooker. Stir everything well, cover, and cook on Low for 5-6 hours until the pork is tender.
4. Finish & Serve: Stir through the chopped parsley and taste for seasoning before serving. Enjoy!

Recipe Tips

• Brown the pork well: Make sure to brown the pork belly on all sides before adding it to the slow cooker. This helps develop a richer flavor.
• Don’t skip the vinegar: The sherry vinegar (or red wine vinegar) adds an essential tangy balance to the dish. It’s key to the perfect flavor.
• Use fresh thyme and bay leaves: Fresh herbs will add a more vibrant taste. If you can, use fresh thyme and bay leaves instead of dried.
• Check seasoning at the end: Before serving, taste the casserole and adjust the seasoning with a little salt or pepper if needed. This will enhance the flavors.
• Stir through fresh parsley: Adding fresh chopped parsley at the end gives the dish a burst of color and freshness that makes it even more appetizing.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Beef In Red Wine With Melting Onions
• Slow Cooker Chicken Arrabbiata
• Slow Cooker One-Pot Chicken With Chorizo & New Potatoes

Slow Cooker Chorizo, Pork Belly & Chickpea Casserole

Recipe by Shili MohamedCourse: , DinnerCuisine: , SpanishDifficulty: , Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

680

kcal

This delicious Slow Cooker Chorizo, Pork Belly & Chickpea Casserole is a hearty and nutritious dish that’s perfect for a cozy meal. With tender pork, spicy chorizo, and chickpeas, it’s a one-pot wonder that’s both flavorful and easy to make. Feel free to use any veggies you have on hand!

Ingredients

• 1 tbsp olive oil

• 700g/1lb 9oz skinless, boneless pork belly, cut into large bite-sized chunks

• 100g/4oz cooking chorizo, sliced into thin rounds

• 1 large onion, chopped

• 1 large carrot, finely chopped

• 1 tsp fennel seeds

• Small pinch of dried chilli flakes

• 2 garlic cloves, minced

• 4 bay leaves (fresh are best)

• 2 sprigs thyme

• Large pinch caster sugar (or superfine sugar)

• 1 tbsp tomato purée (paste)

• 50ml/2fl oz sherry vinegar or good-quality red wine vinegar

• 400g/14oz can chopped tomatoes

• 400g/14oz can chickpeas, drained and rinsed

• Small pack of parsley, chopped

Directions

• Brown the Pork: Heat the slow cooker if necessary. Heat the olive oil in a large frying pan and brown the pork belly on all sides. Once browned, transfer the pork to the slow cooker pot.
• Sizzle the Chorizo & Veggies: Add the chorizo to the pan and cook for 1 minute. Stir in the chopped onion, carrot, fennel seeds, chilli flakes, garlic, bay leaves, and thyme. Sauté for about 5 minutes until the vegetables begin to color. Sprinkle in the sugar, stir in the tomato purée, and pour in the vinegar. Let it bubble for a moment.
• Combine & Cook: Add the chopped tomatoes, chickpeas, and half a can of water to the pan. Bring it to a boil, then transfer everything to the slow cooker. Stir everything well, cover, and cook on Low for 5-6 hours until the pork is tender.
• Finish & Serve: Stir through the chopped parsley and taste for seasoning before serving. Enjoy!