Chorizo Chickpea Stew combines browned sliced sausage and tender chickpeas in a smoky tomato sauce seasoned with jalapeño, oregano, paprika, chili powder, and one bay leaf. It cooks in a single large frying pan or small pot, reducing uncovered until thick enough for a hearty bowl. The verified recipe serves six and records five minutes of preparation, 25 minutes of cooking, and 30 minutes total.
Chorizo Chickpea Stew Ingredients
Ingredients: 1 tablespoon olive oil; 2 cups chorizo, thinly sliced; 1 small onion, finely diced; 4 cloves garlic, minced; 1 large jalapeno, seeds removed, diced; 1 tablespoon dried oregano; 2 teaspoons smoked paprika; 2 tablespoons chili powder; 1 bay leaf; 14 ounces canned crushed tomato; 14 ounces canned chickpeas, drained and rinsed; 1 cup chicken broth (or vegetable broth); 1/4 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste.
If you enjoy this recipe, you may also like BBQ Chicken Sliders.
How to Make Chorizo Chickpea Stew
- Sauté chorizo: In a large frying pan or small pot on medium high heat, add the olive oil and sliced chorizo. Sauté the chorizo for 5-6 minutes or until nicely browned.
- Cook aromatics and spices: Add in the onion, garlic, jalapeno, oregano, paprika, chili powder and bay leaf. Sauté for 2-3 minutes or until the onion is tender.
- Add liquids and base ingredients: Add the crushed tomato, chickpeas, chicken broth, salt, and pepper. Stir until evenly combined.
- Simmer stew: Bring to a simmer then lower the heat to medium-low and let it simmer for 12-15 minutes uncovered, stirring often, or until the sauce has reduced and thickened.
- Finish and serve: Remove the bay leaf. Serve and enjoy!
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat one tablespoon olive oil in a large frying pan or small pot over medium-high. Add two cups thinly sliced chorizo and sauté 5–6 minutes until nicely browned. Add one finely diced small onion, exactly four minced garlic cloves, one large seeded diced jalapeño, one tablespoon dried oregano, two teaspoons smoked paprika, two tablespoons chili powder, and exactly one bay leaf. Sauté 2–3 minutes until the onion is tender. Add 14 ounces canned crushed tomato, 14 ounces drained and rinsed canned chickpeas, one cup chicken broth or vegetable broth, one-quarter teaspoon salt or to taste, and one-quarter teaspoon black pepper or to taste. Stir evenly, bring to a simmer, lower heat to medium-low, and simmer uncovered 12–15 minutes, stirring often, until reduced and thick. Remove the bay leaf before serving.
If you enjoy this recipe, you may also like Meal Prep Teriyaki Salmon Rice Bowls.
Critical Visual and Timing Cues
Chorizo should make full contact with the pan and develop browned edges during its 5–6 minute sauté. Add aromatics and dry spices only after that browning so paprika and chili powder bloom in the rendered fat without burning. The onion needs just 2–3 minutes at this stage to become tender. Drain and rinse chickpeas before measuring them into the sauce. Once tomato and broth are added, bring the pot to a simmer, then lower the heat. Leave it uncovered and stir often as the sauce reduces. Finished stew should be thick and cohesive, not soupy. Locate and discard the single bay leaf.
Serving and Storage
Divide the thickened stew among six bowls after the bay leaf is removed. The recipe does not list a garnish or bread accompaniment, so serve it as recorded unless adding something separately at the table. Cool leftovers promptly and refrigerate airtight; the tomato-spice flavor often deepens as it rests. Reheat gently on the stovetop with occasional stirring, adding only a small splash of broth if storage made it too thick. The nutrition record estimates 224 calories per serving, with no numeric carbohydrate, fat, or protein values supplied.
Practical Kitchen Notes
Chicken broth and vegetable broth are verified alternatives. Choosing vegetable broth does not make the dish vegetarian because it still contains chorizo. Seed the one large jalapeño before dicing for the recorded preparation. Smoked paprika is distinct from the two-tablespoon chili powder, and both remain in the formula. Salt and pepper begin at one-quarter teaspoon each but may be adjusted to taste after broth and sausage contribute seasoning. The recipe contains meat and may contain allergens depending on chorizo and broth labels; it is not vegetarian, vegan, dairy-free, gluten-free, or low-carb as recorded.
Details Worth Preserving
Use a pan broad enough to brown the two cups of sausage rather than steaming crowded slices. Rinsing canned chickpeas removes packing liquid and helps the tomato sauce taste clean. Stir from the bottom often during reduction because thick tomato sauce can catch as its water evaporates. Let the simmer remain steady but gentle, with small bubbles instead of hard boiling. Do not cover the final simmer because evaporation is needed during the 12–15 minute reduction. One bay leaf perfumes the stew but is not edible, so removal is essential. Do not add potatoes, carrots, beans other than chickpeas, cream, cheese, or fresh greens; none belongs to the verified recipe. Maintain the medium-high start and medium-low finish rather than cooking everything at one temperature.
Recorded Recipe Tips
- If smoked chorizo is unavailable, use fresh chorizo by removing the casings and crumbling the sausage for cooking. A plant-based alternative can be used for a vegan dish.
Conclusion
Chorizo Chickpea Stew makes 6 servings in 30 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Chorizo Chickpea Stew make?
It makes 6 servings and serves 6.
- → How long does Chorizo Chickpea Stew take?
The recipe records 5 minutes of preparation, 25 minutes of cooking, and 30 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → Can vegetable broth replace chicken broth?
Yes. The verified recipe allows one cup vegetable broth instead of chicken broth, though the chorizo still keeps the stew meat-based.
- → Should Chorizo Chickpea Stew simmer covered?
No. Simmer it uncovered for 12–15 minutes, stirring often, so the tomato sauce reduces and thickens.