Name: Spanish Chorizo and Chickpea Stew
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 2 tbsp olive oil; 3 cloves garlic, chopped finely; 1 small onion, chopped finely; 1 cup chorizo, cut into small cubes (about 3 pieces); 1 small red bell pepper; 1 small yellow bell pepper; 1 pc dried bay leaf; 1/2 cup tomato sauce; 2 cups chickpeas, cooked, rinsed & drained; 1 cup broth; 1 tbsp sherry vinegar (or red wine vinegar); 1/2 tsp smoked paprika, sweet; salt and pepper, to season

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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!

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A regular for our weeknight light dinner at home nowadays.

Aside from the chorizo, the ingredients are pretty much kitchen staples — so 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!

HOW TO MAKE CHORIZO AND CHICKPEA STEW

I SEE DIFFERENT VARIETIES OF CHORIZO, WHICH ONE SHOULD I USE FOR THIS CHICKPEA STEW?

I always buy the mild ones, and the amount of seasoning in this recipe goes with that type.

If you have the spicy ones, then go easy on the smoked paprika powder. Taste it first, you might end up skipping it altogether.

WHAT IF I DON’T HAVE SMOKED PAPRIKA POWDER, WHAT CAN I USE INSTEAD?

A regular paprika powder would be good as well. Add a bit, taste and then add more if you feel it still needs it.

If, however, you have both sweet and spicy smoked paprika powder (yep, I buy tons every time we travel to Spain 😀 ), use the spicy one if you REALLY LOVE spicy flavor.

Not for me, I’m staying on my ‘mild and sweet‘ lane for smoked paprika.

CAN I USE GREEN BELL PEPPER FOR THIS SPICED CHICKPEA STEW RECIPE?

I personally don’t like them because their flavor is too strong for me.

Yellow and red bell peppers become sweet once they’re cooked, the green ones don’t.

Feel free to add them though, if you like them.

IT’S NOT EASY TO BUY SHERRY VINEGAR, IS THERE A SUBSTITUTE I CAN USE FOR THIS CHICKPEA STEW RECIPE?

I know sherry vinegar is not easy to find. Even here in Stockholm, I can only buy them in selected supermarkets.

Red wine vinegar is a good alternative though.

TIPS ON MAKING THIS CHORIZO AND CHICKPEA STEW RECIPE:

You can use whatever flavor of broth you have, including vegetable broth.
If your broth is already pre-seasoned with salt, skip adding it in 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 size, 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 sauce, add a bit more broth and make sure you adjust the seasoning. (It’s a stew though, not a soup).

WHAT TO SERVE WITH CHICKPEA STEW?

You can top each serving with some roughly chopped fresh parsley, if you prefer.

But what really 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!

YOU WANT ANOTHER CHICKPEA RECIPE? THEN CHECK OUT Roasted Chickpeas Soup.

MAYBE YOU CANNOT GET ENOUGH OF SPANISH DISHES? THEN CHECK OUT 10+ Easy Spanish Recipes For You To Try!

Spanish Chorizo and Chickpea Stew

Looking for a light dish for weeknight dinner? Spanish Chorizo and Chickpea Stew ticks all the boxes! Delicious, easy to prepare and most importantly, ready in 30 minutes! (VIDEO ABOVE)

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Course: Main Course

Cuisine: Spanish

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings:

Calories: 517kcal

Author: Neriz

Ingredients

2 tbsp olive oil
3 cloves garlic, chopped finely
1 small onion, chopped finely
1 cup chorizo, cut into small cubes (about 3 pieces)
1 small red bell pepper
1 small yellow bell pepper
1 pc dried bay leaf
1/2 cup tomato sauce
2 cups chickpeas, cooked, rinsed & drained
1 cup broth
1 tbsp sherry vinegar (or red wine vinegar)
1/2 tsp smoked paprika, sweet
salt and pepper, to season

Instructions

Heat up olive oil in a medium-sized pan.
Once oil is ready, add garlic and onion. Cook until onion has softened.
Add chorizo. Mix and cook until the chorizo has started combining its fat with onion and garlic.
Add bell peppers. Add tomato sauce. Mix to combine. Cover and bring to a boil.
Uncover and add chickpeas. Mix.
Add smoked paprika, salt, pepper and sherry vinegar. Mix to combine.
Pour broth. Add bay leaf. Mix.
Cover and bring to a boil.
Lower heat and simmer for 15 to 20 minutes. Taste and adjust seasoning.
Serve.

Notes

Use any type of broth that you prefer -- chicken, beef or vegetable. They will all work with this stew recipe.
Taste before adding salt, especially if your broth has already been seasoned.
You can add more broth if you want but adjust the seasoning accordingly. But remember, this is a stew, not a soup.
Feel free to chop the chorizo in sizes that you prefer. They are chopped in small cubes in this recipe, for ease of eating I like all of the components fitting on a spoon -- chorizo, chickpeas and bell peppers.

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