Pea and Chorizo Stew

Growing up watching my Mum and late Gran cook I was always amazed at how they never really needed a recipe to follow, they just knew what to add in to a dish. Well that's kind of how I have been with this recipe, so it took a little focus to actually note down all of the ingredients the last time I cooked it. 

A particular favourite of mine, it is great on it's own as a main, it can be served as a side and of course you can add a nice piece of pan-fried fish or a grilled chicken thigh or two on top for good measure.


  • 100g chorizo, roughly chopped 
  • 2 red onions, finely chopped
  • 1 tin of gungo peas, drained
  • 300g frozen garden peas
  • 4 cloves garlic, crushed
  • 10 spring onions, chopped
  • 2 bay leaves
  • 4 sprigs of fresh thyme 
  • 1.5 litres vegetable stock
  • 1/2 teaspoon dried chilli flakes 
  • Salt and pepper

Cooking Times

  • Prep Time : 15 minutes
  • Cooking Time : 90 minutes


Start by cooking the chorizo in a large casserole dish over a medium heat to release some of the oil. Once you can see the oil coming out add in the onions and garlic and cook for a further five minutes, stirring regularly, until they begin to soften.

Now add in all of the remaining ingredients, stir well and cover with a lid. Allow to simmer over a low heat for an hour, after which time check and stir.

You want most of the liquid to have reduced down, so that there is just a little bit left - this way you will be left with a really intense and rich flavour from all of the ingredients. 

Depending on the heat it can take anywhere from an hour to two, so keep an eye on it and cover and simmer again if needs be, making sure to check regularly. 

Once the dish is ready fish out the bay leaves and the stalks of the fresh thyme and serve.

Contact Marcus