Chorizo, Pork Belly & Chickpea Casserole Recipe

Heat a large casserole dish over medium heat and add the chorizo. Cook until it releases its oils.

Add the pork belly to the dish and cook until browned on all sides. Remove the chorizo and pork belly from the dish and set aside.

In the same dish, sauté the onion, garlic, and red bell pepper until softened.

Add the chorizo and pork belly back into the dish, along with the chickpeas, canned tomatoes, paprika, cumin, and dried oregano. Season with salt and pepper.

Cover the dish and simmer on low heat for 1.5 to 2 hours, or until the pork belly is tender and the flavors have melded together.

Serve the casserole hot, garnished with fresh parsley.