A deliciously light and satisfying dish, Spanish Chorizo and Chickpea Stew only takes 30 minutes to prepare! Expect an explosion of flavor in every spoonful of this easy chickpea stew!
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It’s a staple for our weeknight light dinner at home nowadays.
Aside from the chorizo, the ingredients are pretty much kitchen staples — so there is no need to rush to the supermarket to buy them.
Plus, I get to bring some for lunch in the office the following day.
Definitely a win-win!
IF YOU WANT CLASSIC SPANISH DISHES, THEN YOU WILL LOVE THESE POSTS!
- Chickpeas – canned chickpeas are excellent for making this chickpea stew recipe.
- Bell peppers – as you can see, I typically use a combo of colors. Nothing wrong with using just red bell peppers, though.
- Garlic – minced or grated.
- Onion – sliced finely.
- Spanish chorizo – no need to remove the skin, just cut them into small bits.
- Olive oil – use extra-virgin olive oil, if possible.
- Stock – I usually use chicken stock because that’s what I always have on hand.
- Crushed tomatoes – canned crushed tomatoes are perfect for this dish.
- Sherry vinegar – just use your favorite brand.
- Herb & spices – bay leaf, smoked paprika, salt, and ground black pepper.
Start preparing your chickpea stew by placing a medium to a large pan over medium heat.
Add olive oil (photo 1).
Once the oil is ready, add the minced garlic.
Add the chopped onion (photo 2).
Cook until the onion softens.
Add the chorizo (photo 3).
Continue cooking until the fat from the chorizo coats the onion and garlic as well.
Add the mixed bell peppers (photo 4).
Add the crushed tomatoes, mix, cover with a lid and bring to a boil.
Add chickpeas, smoked paprika, salt, pepper, sherry vinegar, and stock (photo 5).
Mix everything, then add a bay leaf (photo 6).
Cover again with the lid and bring to a boil.
Adjust heat to medium-low and simmer for fifteen to twenty minutes.
Taste and adjust seasoning, if desired.
Transfer your chickpea stew into serving plates, and enjoy!
- You can use whatever kind of stock you have for this chickpea stew recipe, including vegetable broth.
- If your stock is already pre-seasoned with salt, skip adding it to this recipe.
Taste it first if you need to add more salt. Remember that there’s more salt from the chorizo.
- You can cut the chorizo in different sizes, as you prefer.
I prefer them in small cubes, so they fit perfectly on a spoon, with bits of chickpeas and bell peppers.
- If you like it with more liquid, add a bit more stock and make sure you adjust the seasoning. (It’s a stew, though, not a soup).
- Other types of chorizo. I always buy the mild ones, and the amount of seasoning in this recipe goes with that type.
If you have the spicy ones, go easy on the smoked paprika powder. Taste it first; you might end up skipping it altogether.
- Regular paprika powder. If you don’t have smoked paprika, a regular paprika powder would be a good substitute.
If, however, you have both sweet and spicy smoked paprika powder (yep, I buy tons every time we travel to Spain :D), use the spicy one if you LOVE the spicy flavor.
- Sherry vinegar substitute. Red wine vinegar is an excellent alternative.
If you’re still having a hard time looking for it, then check out the other sherry vinegar alternatives that you can try.
I personally don’t like them because their flavor is too strong for me.
Yellow and red bell peppers become sweet once cooked; the green ones don’t.
Feel free to add them in your chickpea stew, though, if you like them.
You can top each serving with some roughly chopped fresh parsley if you prefer.
But what goes well with it — slices of bread. If they’re toasted bread, even better.
They’re great for wiping the sauce and cleaning your plate as well!
So, what are you waiting for? Give this easy chickpea stew a try one of these nights! 🙂
Spanish Chorizo and Chickpea Stew Recipee
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped finely
- 1 cup chorizo, (about 3 pieces) cut into small cubes
- 2 medium bell peppers, diced
- 1 to 2 pieces dried bay leaf
- 1/2 cup crushed tomatoes
- 2 cups chickpeas, cooked, rinsed & drained
- 1 1/2 to 2 cups stock
- 1 tbsp sherry vinegar (or red wine vinegar)
- 1/2 tsp sweet smoked paprika
- salt and pepper, to season
- Heat olive oil in a medium-sized or large pot.
- Once the oil is ready, add garlic and onion.
- Cook until onion has softened.
- Add the Spanish chorizo.
- Mix and cook until the chorizo has started combining its fat with onion and garlic.
- Add bell peppers and crushed tomatoes.
- Mix to combine, cover with a lid and bring to a boil.
- Uncover and add chickpeas. Mix.
- Add smoked paprika, salt, pepper, and sherry vinegar; mix to combine.
- Pour stock and add bay leaf; then mix.
- Cover and bring to a boil.
- Lower the heat and simmer for 15 to 20 minutes. (Taste and adjust seasoning during this time).
- Transfer your chorizo and chickpea stew into plates and serve.
- Cook’s Tip #1: Use any stock you prefer — chicken, beef, or vegetable. They will all work with this chickpea stew recipe.
- Cook’s Tip #2: Taste before adding salt, especially if your stock is already seasoned.
- Cook’s Tip #3: You can add more stock if you want but adjust the seasoning accordingly. But remember, this is a stew, not a soup.
- Cook’s Tip #4: Feel free to chop the chorizo in sizes that you prefer. They are chopped in small cubes in this recipe since I like all the components fitting in a spoon — chorizo, chickpeas, and bell peppers.