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I always crave this cozy Spanish Chorizo and Chickpea Stew when the air gets chilly. Smoky sausage and chickpeas bring deep flavor that’ll make you think it’s been slow cooked all day—but the best part is you can whip it up in around half an hour.
This stew happened when I wanted to use up some genuine Spanish chorizo I’d brought home from Barcelona. With the first whiff in my kitchen, I was right back in Spain’s hidden tapas bars. Now, I fix it all the time.
Irresistible Ingredients
- Chicken broth: Pulls all the flavors together with a savory kick; veggie broth works great for a meat-free option
- Canned chickpeas: Creamy beans that add protein; give them a rinse to wash off excess salt
- Canned crushed tomatoes: Brings tang and gives the base some thickness
- Bay leaf: Tosses in a gentle background flavor while everything cooks
- Chili powder: Lends a little heat and makes the stew taste layered
- Smoked paprika: Packs genuine Spanish flair—sweet or hot, it’s your call
- Dried oregano: Earthy and herby, perfect with the other flavors
- Jalapeño: Gives a laid-back warmth to balance out the stew
- Garlic: Punches up the taste—fresh makes a difference
- Onion: Sweet, fragrant base when it softens and browns
- Chorizo sausage: Meaty, smoky, and truly the star here; go for Spanish smoked if you can
- Olive oil: For getting things started in the pan and bringing out those Mediterranean notes
- Salt and pepper: Adjust these at the end, just how you like it
Easy Step-by-Step
- Finish Up:
- Once it’s thickened a bit, fish out the bay leaf. Taste it and tweak your salt or pepper. Dish it up while piping hot—grab a crusty piece of bread to mop up every drop.
- Let It Thicken:
- Drop the heat to medium low and keep things simmering with the lid off for about 12–15 minutes. Give it a stir now and then. The sauce should get a tad thicker—kind of in between soup and a hearty stew.
- Mix in the Rest:
- Dump in your tomatoes, chickpeas, broth, and your seasoning. Stir well to scoop up any toasty pieces stuck on the bottom—they add tons of taste.
- Build That Flavor:
- Toss in onion, garlic, jalapeño, oregano, smoked paprika, chili powder, and that bay leaf. Cook for just a couple minutes—keep stirring so nothing burns. Once the onions look see-through and smell great, you’re good to go.
- Crisp the Chorizo First:
- Pour olive oil in your biggest pan and get it nice and warm over medium high heat. Add chorizo slices and cook for 5 or 6 minutes, letting them go brown and crispy around the edges. This gets all that tasty oil out and ready for the stew.
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If you ask me, smoked paprika is the true game changer here. I keep a tin just for Spanish-style food. When I used the real Spanish pimentón for the first time, the stew suddenly tasted next-level good, not just okay.
Vegetarian Option
This stew works great without meat too! Go with plant-based chorizo or smoky tofu instead of regular sausage. Make sure to really let the smoked paprika shine in the veggie version. Swap in veggie broth for chicken for a vegan bowl that’s as cozy as the original. I’ve even served it to hardcore meat fans and they couldn’t believe how awesome it tasted.
Tasty Pairings
Honestly, this is a solid meal all on its own, but the right sides make it crave-worthy. Tear off a chunk of baguette or scoop it with warm garlic bread. Want to bulk it up? Spoon it over rice or toss a simple green salad next to your bowl. I love finishing each serving with a swirl of good olive oil and fresh parsley or cilantro for a punch of color and flavor.
Keep & Reheat
This stew only gets better as it sits! Chill leftovers in a sealed container for up to 4 days—the flavors get even deeper. For longer storage, let it cool completely, put it in freezer-safe containers, and leave a smidge of space at the top. It’ll keep frozen for three months. Thaw overnight in the fridge and gently warm on the stove, adding broth if it looks a little thick.
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Recipe FAQs
- → Which kind of chorizo is the best pick?
Smoked chorizo links are the top choice, but fresh chorizo works fine too. If using fresh, remove the casing and crumble the meat before you cook. For a meat-free option, plant-based chorizo is an awesome alternative.
- → Could I make this meat-free?
Absolutely, swap the chorizo for a vegetarian-friendly option like plant-based sausage or another protein. Use veggie stock in place of chicken broth to keep it fully vegetarian.
- → What pairs well as a side?
Scoop this up with crusty bread, over fluffy rice, or alongside roasted veggies. It's hearty enough to enjoy solo too!
- → How can I make it less or more spicy?
Totally your call! Skip or cut back on the jalapeño, paprika, and chili powder if you'd like it mild. Want more kick? Just toss some extra in!
- → What’s the best way to keep leftovers?
Pack any leftovers in a sealed container and refrigerate for up to three days. Warm them up on the stove or in the microwave. Freezing isn’t ideal since the chickpeas' texture might get weird.
- → What if I’m out of smoked paprika?
Regular paprika gets the job done, but it won't have the same smoky vibe. For a similar taste, try a splash of liquid smoke or a sprinkle of chipotle powder.