27-Minute Chorizo chickpea stew
A quick and flavorful Spanish-inspired stew, combining smoky chorizo and fiber-rich chickpeas in a rich tomato base. High in protein, packed with good fats, and low in carbs, it’s an easy, satisfying meal perfect for busy weeknights or meal prep. Serve with crusty bread, flatbreads, or over couscous for a complete meal.
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.
