This dish captures the essence of Spain's rich culinary heritage in a single, deeply satisfying bowl. Our Spanish Chorizo and Chickpea Stew brings together smoky, paprika-laced chorizo with slow-simmered chickpeas, tomatoes, garlic, and aromatic spices, creating a robust, layered flavor profile.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 minsIngredients
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
7 oz Spanish chorizo (cured or semi-cured), sliced
1 tsp smoked paprika (pimentón)
½ tsp sweet paprika
½ tsp ground cumin
¼ tsp crushed red pepper flakes (optional)
1 can crushed tomatoes
2 cans chickpeas (garbanzo beans), drained and rinsed
1 ½ cups low-sodium chicken broth
Salt and black pepper to taste
1 bay leaf
Handful of fresh parsley, chopped (for garnish)
Optional: lemon wedges for serving
Sauté Aromatics
1
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for 5–6 minutes until soft and translucent.
Stir in garlic and cook for another minute.
Cook the Chorizo & Spices
2
Add the sliced chorizo and sauté until slightly crisp and it releases its oil, about 4–5 minutes.
Stir in smoked paprika, sweet paprika, cumin, and red pepper flakes (if using). Let the spices bloom for 30 seconds.
Build the Stew
3
Add the diced red bell pepper and cook for 2–3 minutes.
Stir in crushed tomatoes and cook for 2 minutes to reduce slightly.
Add chickpeas, chicken broth, bay leaf, and a pinch of salt and pepper.
Bring to a simmer, cover partially, and let cook for 20–25 minutes until flavors meld and stew thickens slightly.
Finish and Serve
Serving Suggestions
5
With Bread: Serve with crusty bread to mop up the flavorful sauce.
Over Rice: Pour the stew over steamed rice for a heartier meal.
With Lemon: A squeeze of fresh lemon brightens up the richness of the chorizo.
Pairing Ideas
Ingredients Ingredients
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
7 oz Spanish chorizo (cured or semi-cured), sliced
1 tsp smoked paprika (pimentón)
½ tsp sweet paprika
½ tsp ground cumin
¼ tsp crushed red pepper flakes (optional)
1 can crushed tomatoes
2 cans chickpeas (garbanzo beans), drained and rinsed
1 ½ cups low-sodium chicken broth
Salt and black pepper to taste
1 bay leaf
Handful of fresh parsley, chopped (for garnish)
Optional: lemon wedges for serving
Directions Sauté Aromatics
1
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for 5–6 minutes until soft and translucent.
Stir in garlic and cook for another minute.
Cook the Chorizo & Spices
2
Add the sliced chorizo and sauté until slightly crisp and it releases its oil, about 4–5 minutes.
Stir in smoked paprika, sweet paprika, cumin, and red pepper flakes (if using). Let the spices bloom for 30 seconds.
Build the Stew
3
Add the diced red bell pepper and cook for 2–3 minutes.
Stir in crushed tomatoes and cook for 2 minutes to reduce slightly.
Add chickpeas, chicken broth, bay leaf, and a pinch of salt and pepper.
Bring to a simmer, cover partially, and let cook for 20–25 minutes until flavors meld and stew thickens slightly.
Finish and Serve
Serving Suggestions
5
With Bread: Serve with crusty bread to mop up the flavorful sauce.
Over Rice: Pour the stew over steamed rice for a heartier meal.
With Lemon: A squeeze of fresh lemon brightens up the richness of the chorizo.
Pairing Ideas
Spanish Chorizo and Chickpea Stew
