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.
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.
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.
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.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Garnish with fresh parsley and serve hot.
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.
Wine: A bold red wine like Rioja or Garnacha.
Beer: A cold Spanish lager or Belgian-style ale.
4 servings