Sausage

Spanish Chorizo And Chickpea Stew

Name: Spanish Chorizo And Chickpea Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 lb (450g) Spanish chorizo, sliced; 1 cup (180g) dried chickpeas, soaked overnight and drained; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 can (14.5 oz/410g) diced tomatoes; 4 cups (1L) chicken broth; 2 tablespoons chopped fresh parsley; Salt and pepper to taste

By Gabriel Holloway · June 19, 2026 · Sausage

Prep20 min

Cook40 min

Total60 min

Serves6

I still remember the first time I had a warm, comforting bowl of Spanish chorizo and chickpea stew. It was a chilly winter evening, and the combination of the spicy, smoky chorizo and the tender, slightly firm chickpeas was like a hug in a bowl. Since then, I've been hooked on this dish and have spent years perfecting my own recipe.

As a home cook, I love that this stew is both easy to make and incredibly flavorful. The key is to use high-quality ingredients, like Spanish chorizo and dried chickpeas, and to cook them slowly and patiently to bring out their full depth of flavor.

In this recipe, I'll guide you through the process of making a delicious and authentic Spanish chorizo and chickpea stew. From the initial prep work to the final simmer, I'll share my tips and tricks for getting the most out of your ingredients and creating a dish that's sure to become a family favorite.

So, let's get started! With a few simple ingredients and some basic cooking techniques, you'll be enjoying a steaming bowl of Spanish chorizo and chickpea stew in no time.

This recipe is perfect for a weeknight dinner or a special occasion. You can serve it with some crusty bread or over rice, and it's also a great option for a potluck or a casual gathering with friends.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal prep work
The combination of smoky chorizo and tender chickpeas is a match made in heaven
The stew is perfect for a weeknight dinner or a special occasion
It's a great option for a potluck or a casual gathering with friends
The recipe is highly customizable, so you can add your own favorite ingredients and spices
It's a comforting and satisfying dish that's sure to become a family favorite

Why This Recipe Works

The key to a great Spanish chorizo and chickpea stew is to cook the ingredients slowly and patiently, allowing the flavors to meld together and the chickpeas to absorb all the delicious spices and seasonings. By using a combination of sautéing, simmering, and resting, we can create a rich and satisfying stew that's full of depth and complexity.

Another important factor is the quality of the ingredients. Spanish chorizo is a type of cured sausage that's made with pork and smoked paprika, giving it a distinctive flavor and texture. Dried chickpeas, on the other hand, have a nutty flavor and a firm texture that holds up well to long cooking times.

By combining these ingredients with some aromatic spices and vegetables, we can create a stew that's both hearty and flavorful. The smoked paprika adds a deep, smoky flavor, while the garlic and onions add a pungency and depth to the dish.

Finally, the resting time is crucial in allowing the flavors to meld together and the stew to thicken slightly, making it easier to serve and enjoy.

Ingredients You’ll Need

To make this delicious Spanish chorizo and chickpea stew, you'll need a few simple ingredients. The most important ones are Spanish chorizo, dried chickpeas, and smoked paprika. You can find these ingredients at most specialty food stores or online.

When shopping for Spanish chorizo, look for a high-quality brand that's made with pork and smoked paprika. For the chickpeas, you can use either dried or canned, but keep in mind that dried chickpeas will give you a better texture and flavor.

1 lb (450g) Spanish chorizo, slicedLook for a high-quality brand that's made with pork and smoked paprika. You can also use other types of chorizo, but the flavor and texture may vary.
1 cup (180g) dried chickpeas, soaked overnight and drainedDried chickpeas have a nutty flavor and a firm texture that holds up well to long cooking times. You can also use canned chickpeas, but keep in mind that they may be softer and less flavorful.
2 tablespoons olive oilUse a high-quality olive oil that's rich in flavor and has a smooth texture.
1 onion, choppedLook for a sweet onion, such as Vidalia or Maui, that's mild and flavorful.
3 cloves garlic, mincedUse fresh garlic for the best flavor. You can also use jarred garlic, but keep in mind that it may be less potent.
1 teaspoon smoked paprikaSmoked paprika adds a deep, smoky flavor to the stew. You can also use sweet paprika, but keep in mind that it may be less intense.
1 teaspoon ground cuminGround cumin adds a warm, earthy flavor to the stew. You can also use whole cumin seeds, but keep in mind that they may be more potent.
1 teaspoon saltUse a high-quality salt, such as kosher or sea salt, that's rich in flavor and has a smooth texture.
1/2 teaspoon black pepperUse fresh black pepper for the best flavor. You can also use pre-ground pepper, but keep in mind that it may be less potent.
1 can (14.5 oz/410g) diced tomatoesLook for a high-quality brand that's made with fresh tomatoes and has a rich, tangy flavor.
4 cups (1L) chicken brothUse a high-quality chicken broth that's rich in flavor and has a smooth texture. You can also use beef broth or vegetable broth, but keep in mind that the flavor may vary.
2 tablespoons chopped fresh parsleyUse fresh parsley for the best flavor. You can also use dried parsley, but keep in mind that it may be less potent.
Salt and pepper to tasteAdjust the seasoning to taste, using more or less salt and pepper as needed.

Ingredients for Spanish Chorizo And Chickpea Stew

Equipment You’ll Need

Large Dutch oven or heavy potSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometer

How to Make Spanish Chorizo And Chickpea Stew

1
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced chorizo and cook, stirring occasionally, until browned and crispy, about 5-7 minutes.
2
Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
3
Add the minced garlic to the pot and cook, stirring constantly, for 1 minute.
4
Add the smoked paprika, ground cumin, salt, and black pepper to the pot and cook, stirring constantly, for 1 minute.
5
Add the soaked and drained chickpeas to the pot, stirring to combine with the spice mixture.
6
Add the diced tomatoes and chicken broth to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the chickpeas are tender.
7
Use an instant-read thermometer to check the internal temperature of the stew. It should be at least 165°F (74°C) when it's done.
8
Remove the pot from the heat and let it rest, covered, for 10-15 minutes. This will allow the flavors to meld together and the stew to thicken slightly.
9
Stir in the chopped fresh parsley and adjust the seasoning as needed.
10
Serve the stew hot, garnished with additional parsley if desired.
11
Let the stew cool completely, then refrigerate or freeze it for later use.

Expert Tips

Use high-quality ingredients, such as Spanish chorizo and dried chickpeas, for the best flavor and texture.
Don't overcook the chickpeas, as they can become mushy and unappetizing.
Adjust the seasoning to taste, using more or less salt and pepper as needed.
Let the stew rest for at least 10-15 minutes before serving, as this will allow the flavors to meld together and the stew to thicken slightly.
Serve the stew with some crusty bread or over rice for a filling and satisfying meal.
Experiment with different spices and seasonings, such as cumin or coriander, to add more depth and complexity to the stew.
Consider making a double batch of the stew and freezing it for later use. It will keep for several months in the freezer and can be reheated easily.

Common Mistakes to Avoid

Not soaking the chickpeas long enough, which can result in undercooked or hard chickpeas.
Overcooking the chickpeas, which can make them mushy and unappetizing.
Not using high-quality ingredients, such as Spanish chorizo and dried chickpeas, which can result in a less flavorful and less textured stew.
Not letting the stew rest for at least 10-15 minutes before serving, which can result in a stew that's not fully flavored and textured.
Not adjusting the seasoning to taste, which can result in a stew that's too salty or too bland.
Not serving the stew with some crusty bread or over rice, which can make it less filling and less satisfying.

Variations and Substitutions

Adding some diced bell peppers or carrots to the stew for added flavor and texture.
Using different types of sausage, such as Italian sausage or Chorizo, for a different flavor profile.
Adding some heat to the stew, such as diced jalapenos or red pepper flakes, for a spicy kick.
Using different types of beans, such as kidney beans or black beans, for a different texture and flavor.
Adding some acidity to the stew, such as a squeeze of fresh lemon juice, for a brighter and more balanced flavor.
Serving the stew with some crusty bread or over rice, or using it as a filling for tacos or sandwiches.

What to Serve With Spanish Chorizo And Chickpea Stew

This Spanish chorizo and chickpea stew is a hearty and satisfying meal that's perfect for a weeknight dinner or a special occasion. You can serve it with some crusty bread or over rice, or use it as a filling for tacos or sandwiches.

Some other options for serving the stew include:

Serving it with a side of roasted vegetables, such as Brussels sprouts or broccoli, for a well-rounded and nutritious meal.

Using it as a topping for a salad or a bowl of grains, such as quinoa or farro, for a healthy and filling meal.

Serving it with a side of warm tortillas or crusty bread, for a fun and interactive meal.

Serve the stew with a side of crusty bread or over riceUse the stew as a filling for tacos or sandwichesServe the stew with a side of roasted vegetables, such as Brussels sprouts or broccoliUse the stew as a topping for a salad or a bowl of grains, such as quinoa or farro

Make-Ahead, Storage, Freezing and Reheating

This Spanish chorizo and chickpea stew can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. To store it in the refrigerator, let it cool completely, then transfer it to an airtight container and refrigerate it at 40°F (4°C) or below.

To freeze the stew, let it cool completely, then transfer it to an airtight container or freezer bag and freeze it at 0°F (-18°C) or below. When you're ready to reheat it, simply thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it's hot and steaming.

Some tips for reheating the stew include:

Using a low heat, such as a simmer or a low oven temperature, to prevent the stew from burning or becoming too hot.

Stirring the stew occasionally, to prevent it from sticking to the bottom of the pan or becoming too thick.

Adding a little water or broth to the stew, if it becomes too thick or dry, to restore its texture and consistency.

Frequently Asked Questions

What type of chorizo should I use for this recipe?

You should use Spanish chorizo, which is a type of cured sausage made with pork and smoked paprika. It has a distinctive flavor and texture that's perfect for this stew.

Can I use canned chickpeas instead of dried?

Yes, you can use canned chickpeas, but keep in mind that they may be softer and less flavorful than dried chickpeas. If you do use canned chickpeas, drain and rinse them before adding them to the stew.

How long does the stew need to rest before serving?

The stew should rest for at least 10-15 minutes before serving, to allow the flavors to meld together and the stew to thicken slightly. This will also help the chickpeas to absorb all the delicious spices and seasonings.

Can I make the stew ahead of time and refrigerate or freeze it?

Yes, you can make the stew ahead of time and refrigerate or freeze it. Simply let it cool completely, then transfer it to an airtight container and refrigerate or freeze it. When you're ready to reheat it, simply thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it's hot and steaming.

What type of broth should I use for this recipe?

You should use a high-quality chicken broth that's rich in flavor and has a smooth texture. You can also use beef broth or vegetable broth, but keep in mind that the flavor may vary.

Can I add other ingredients to the stew, such as diced bell peppers or carrots?

Yes, you can add other ingredients to the stew, such as diced bell peppers or carrots, to add more flavor and texture. Simply sauté them in a little oil before adding them to the stew, to bring out their natural sweetness and depth of flavor.

How spicy is the stew?

The stew has a moderate level of heat, thanks to the smoked paprika and the chorizo. If you prefer a milder stew, you can reduce the amount of smoked paprika or omit the chorizo. If you prefer a spicier stew, you can add more smoked paprika or add some diced jalapenos or red pepper flakes.

Can I serve the stew with a side of rice or bread?

Yes, you can serve the stew with a side of rice or bread, to soak up all the delicious juices and flavors. Some other options for serving the stew include using it as a filling for tacos or sandwiches, or serving it with a side of roasted vegetables or a salad.

The Full Recipe

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