This quick and hearty Chorizo Chickpea Stew is packed with bold Spanish-inspired flavors, making weeknight dinners both satisfying and effortless.
Rich in plant-based protein and fiber from chickpeas, and complemented by the good fats from chorizo and olive oil, it’s a nourishing, low-carb-friendly meal.
Perfect for meal prep or a cozy dinner, it’s versatile, quick, and effortlessly comforting.
27-Minute Chorizo chickpea stew
Equipment
- 1 large saucepan or small pot
- 1 wooden spoon (or spatula)
- Measuring Spoons and Cups
- Knife and cutting board
Ingredients
- 1 ½ tbsp olive oil
- 250 g 8 oz chorizo, sliced into 8 mm / 1/3″ rounds (about 2 sausages)
- 2 garlic cloves minced
- ½ tsp dried thyme
- ½ tsp smoked paprika or regular paprika
- 1 bay leaf fresh or dried
- 400 g 14 oz canned crushed tomatoes
- 400 g 14 oz canned chickpeas, drained
- 1 cup low-sodium chicken stock/broth
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Heat the Olive Oil: Start by placing a large saucepan or small pot over medium-high heat. Add 1 ½ tablespoons of olive oil and let it warm up until it shimmers slightly. Warming the oil properly ensures the chorizo browns evenly and releases its rich flavor into the base of the stew. Avoid letting the oil smoke, as this can make the dish bitter.
- Brown the Chorizo: Add the sliced chorizo (250 g / 8 oz) to the hot oil. Spread the slices evenly in a single layer if possible, so they brown properly. Cook for about 3 minutes, stirring occasionally, until the edges turn golden brown and the chorizo releases its flavorful oils. This step is crucial because it forms the foundation of the stew, infusing the dish with a smoky, savory aroma.
- Sauté the Aromatics: Once the chorizo is browned, reduce the heat slightly to medium. Add 2 minced garlic cloves, ½ teaspoon of dried thyme, ½ teaspoon of smoked paprika (or regular paprika), and 1 bay leaf. Stir constantly for about 1 minute, just until the garlic becomes fragrant. Be careful not to burn the garlic—burnt garlic can create a bitter taste that overpowers the stew. This step builds layers of flavor that complement the chickpeas beautifully.
- Add Tomatoes and Chickpeas: Pour in 400 g (14 oz) of crushed tomatoes and 400 g (14 oz) of drained chickpeas. Stir everything together to combine thoroughly, making sure the chorizo and spices are evenly distributed. The tomatoes provide a rich, slightly tangy base, while the chickpeas add a hearty texture and plant-based protein.
- Pour in the Chicken Stock: Add 1 cup of low-sodium chicken stock (or broth) to the pan. Stir gently to combine, then season with ¼ teaspoon salt and ¼ teaspoon black pepper. The stock helps thin the tomato base slightly while allowing the flavors to meld during simmering. Using low-sodium stock gives you control over the saltiness, keeping the dish healthy.
- Bring to a Gentle Simmer: Increase the heat just enough to bring the mixture to a gentle boil. Once it starts bubbling lightly, reduce the heat to medium-low so the stew simmers very gently. Simmering gently, rather than rapidly boiling, ensures the sauce thickens slowly without sticking to the bottom of the pan or burning.
- Cook and Reduce: Let the stew cook uncovered for about 15 minutes. Stir regularly to prevent the base from catching and burning. During this time, the tomato sauce will reduce and thicken, concentrating the flavors and creating a rich, hearty consistency. Taste occasionally, and adjust seasoning with a little more salt or pepper if desired.
- Remove the Bay Leaf: Once the sauce has thickened and the chickpeas are tender, remove the bay leaf. Discard it before serving, as it is too fibrous to eat. Removing the leaf at this stage ensures the subtle herbal notes remain in the stew without overpowering the flavor.
- Serve and Enjoy: Spoon the stew into bowls or over your choice of base—crusty bread, flatbreads, couscous, small pasta like orzo or risoni, or even mashed potatoes or cauliflower puree. For an extra protein boost and a luxurious finish, top each serving with a fried egg. Serve immediately while hot, enjoying the rich, smoky, and satisfying flavors of this easy Spanish-inspired stew.
Notes
- Chorizo Choice Matters: Spanish cured chorizo provides the most authentic smoky, spicy flavor, but other smoked sausages can work if unavailable. Adjust quantity slightly depending on size.
- Simmer Gently: Keeping the stew at a low, gentle simmer ensures the sauce thickens without sticking or burning.
- Meal Prep Friendly: Leftovers can be stored in the fridge for 3–4 days or frozen for up to 3 months.
- Flavor Variations: Add a pinch of chili flakes for extra heat, or a squeeze of lemon juice for brightness before serving.
- Protein Boost: Top with a fried egg or serve with couscous or pasta for a more filling meal.
Chef’s Secrets For Perfect Flavor
To achieve the richest, most balanced flavor, always brown your chorizo first in a small amount of olive oil.
This step releases the sausage’s natural oils, which infuse the stew base with a deep, smoky aroma.
When sautéing garlic and spices, stir constantly to avoid burning, which can create a bitter taste.
For a subtle layer of complexity, try lightly toasting your paprika before adding it—it intensifies the smokiness.
Finally, avoid covering the pot during simmering; letting the sauce reduce naturally deepens the flavor and creates a hearty, stew-like consistency.
Serving Suggestions For Any Occasion
This stew is versatile and pairs beautifully with a range of sides.
Serve it as a chunky, soup-like stew with crusty bread for dipping, or over a bed of fluffy couscous or small pasta for a more substantial meal.
Flatbreads also work well for dunking into the rich tomato-chorizo sauce.
For brunch-style indulgence, a fried or poached egg on top adds creaminess and extra protein.
A light green salad on the side balances the richness, making it a perfect weekday dinner or weekend comfort meal.
Storage Tips For Long-Term Use
Chorizo Chickpea Stew stores extremely well and is ideal for meal prep.
Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.
For longer storage, freeze in portioned containers for up to 3 months.
Reheat gently over low heat, adding a splash of water or stock if needed to restore the sauce’s consistency.
Avoid reheating at high heat as it can toughen the chorizo.
Stir occasionally to maintain even warming, and always taste before serving to adjust seasoning.
Frequently Asked Questions
1. Can I use vegetarian chorizo instead?
Absolutely! Vegetarian or vegan chorizo alternatives can provide a similar smoky flavor, though the stew may lose some richness from the natural fats in traditional chorizo. Add a drizzle of olive oil to mimic this texture.
2. Are canned chickpeas the best option?
Canned chickpeas are convenient and cook quickly, but cooked dried chickpeas work as well. Just soak them overnight and cook until tender before adding to the stew.
3. Can I make this stew spicier?
Yes! Increase the smoked paprika or add a pinch of chili flakes while sautéing the aromatics. You can also add a fresh diced chili for a sharper heat.
4. How do I prevent the sauce from burning?
Maintain a low, gentle simmer and stir regularly. Use a non-stick or heavy-bottomed saucepan to ensure even heat distribution, which prevents sticking and scorching.
5. Can I freeze this stew?
Yes, this stew freezes beautifully. Store in airtight containers or freezer-safe bags for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stove, stirring occasionally to restore its creamy texture.
