There’s something magical about a hearty stew that warms you from the inside out, and this Chorizo Chickpea Stew delivers that comfort in spades. The rich, smoky flavor of Spanish chorizo melds perfectly with tender chickpeas, creating a satisfying one-pot meal that tastes like it’s been simmering all day, even though it comes together in just 45 minutes.
This rustic Mediterranean-inspired dish strikes the perfect balance between convenience and flavor. The chorizo releases its paprika-infused oils into the broth, coating each chickpea with delicious flavor while the vegetables add depth and nutrition to this weeknight wonder.
Why You’ll Love This
- Ready in just 45 minutes but tastes like it simmered for hours
- One-pot meal means minimal cleanup
- Protein-packed with both chorizo and chickpeas for a satisfying meal
- Incredibly versatile – can be made ahead and tastes even better the next day
- Perfect balance of smoky, savory flavors with a hint of spice
Ingredients
- 1 tablespoon olive oil
- 2 cups chorizo, thinly sliced
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 large jalapeno, seeds removed, diced
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1 bay leaf
- 14 ounces canned crushed tomato
- 14 ounces canned chickpeas, drained and rinsed
- 1 cup chicken broth (or vegetable broth)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- In a large frying pan or small pot on medium high heat, add the olive oil and sliced chorizo. Sauté the chorizo for 5-6 minutes or until nicely browned.
- Add in the onion, garlic, jalapeno, oregano, paprika, chili powder and bay leaf. Sauté for 2-3 minutes or until the onion is tender.
- Add the crushed tomato, chickpeas, chicken broth, salt, and pepper. Stir until evenly combined.
- Bring to a simmer then lower the heat to medium-low and let it simmer for 12-15 minutes uncovered, stirring often, or until the sauce has reduced and thickened.
- Remove the bay leaf. Serve and enjoy!
Tips & Variations
- For a vegetarian version, omit the chorizo and use smoked paprika and a splash of liquid smoke to maintain that smoky flavor. Use vegetable broth instead of chicken broth.
- Add a diced potato or sweet potato for extra heartiness.
- Substitute kale or collard greens for spinach if you prefer heartier greens (just add them a few minutes earlier to allow more cooking time).
- For a creamier stew, mash about 1/4 of the chickpeas before adding them to the pot.
- If you prefer a soupier consistency, add an extra cup of broth.
- Make it ahead! This stew actually improves in flavor after a day in the refrigerator.
Serving Suggestions
This Chorizo Chickpea Stew is delicious served in deep bowls with a chunk of crusty bread for dipping into the flavorful broth. For a complete meal, serve it over a small portion of cooked rice or with a simple green salad dressed with olive oil and lemon juice on the side.
A dollop of tangy Greek yogurt or sour cream on top adds a wonderful creamy contrast to the spicy, smoky flavors of the stew. For an extra touch, sprinkle with additional fresh herbs or a few drops of good olive oil.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This stew freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
- The stew is done when it has thickened slightly but still has plenty of broth.
- Spanish chorizo (cured) works best in this recipe, but Mexican chorizo (fresh) can be substituted if you cook it thoroughly first.
FAQs
Can I use dried chickpeas instead of canned?
Yes! Soak 1 cup of dried chickpeas overnight, then cook them separately until tender before adding to the stew. This will add about 1-2 hours to your prep time.
Is this stew spicy?
It has a mild to medium heat level from the chorizo. You can adjust the spice level by omitting the red pepper flakes or choosing a milder chorizo.
Can I make this in a slow cooker?
Absolutely! Brown the chorizo and vegetables first, then transfer everything except the spinach to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the spinach during the last 15 minutes of cooking.
What can I substitute for chorizo if I can’t find it?
Andouille sausage or kielbasa make good substitutes. For a similar flavor profile, add extra smoked paprika and a pinch of cayenne to compensate for chorizo’s distinctive taste.
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