Chorizo Chickpea Stew

This hearty Spanish Chorizo Chickpea Stew has become my go-to comfort meal during chilly evenings. The rich combination of smoky chorizo and tender chickpeas creates a deeply satisfying dish that tastes like it's been simmering all day, even though it comes together in just 30 minutes.

I first created this stew when looking for ways to use some authentic Spanish chorizo I had brought back from a trip to Barcelona. The aromas that filled my kitchen immediately transported me back to the small tapas bars of Spain, and it's been a regular in my cooking rotation ever since.

Ingredients

• Olive oil: Adds a fruity foundation for sautéing and enhances the Mediterranean flavors
• Chorizo sausage: Provides smoky richness and is the star flavor component; look for Spanish smoked variety when possible
• Onion: Creates a sweet aromatic base when properly caramelized
• Garlic: Adds essential pungent depth; use fresh cloves for best flavor
• Jalapeño: Brings a gentle heat that balances the richness of the stew
• Dried oregano: Contributes earthy herbal notes that complement the Spanish profile
• Smoked paprika: Delivers authentic Spanish character; choose sweet or hot based on preference
• Chili powder: Creates complexity and mild heat throughout the stew
• Bay leaf: Infuses subtle background notes during simmering
• Canned crushed tomatoes: Provide tanginess and body to the sauce
• Canned chickpeas: Offer protein and creamy texture; rinse well to remove excess sodium
• Chicken broth: Brings everything together with savory depth; vegetable broth works perfectly for vegetarian version
• Salt and pepper: For seasoning to your taste

Step-by-Step Instructions

Sear the Chorizo:

Heat olive oil in a large frying pan or small pot over medium high heat. Add sliced chorizo and sauté for 5 to 6 minutes until the edges get crispy and brown. This step releases the flavorful oils from the chorizo that will infuse the entire stew.

Build the Flavor Base:

Add onion, garlic, jalapeño, oregano, paprika, chili powder and bay leaf to the pan. Sauté for 2 to 3 minutes, stirring frequently to prevent burning. The onions should become translucent and aromatic as they absorb the chorizo oils and spices.

Combine and Simmer:

Pour in crushed tomatoes, chickpeas, chicken stock, salt and pepper. Stir thoroughly to combine all ingredients and scrape any browned bits from the bottom of the pan; these contain concentrated flavor.

Reduce and Thicken:

Bring the mixture to a simmer, then reduce heat to medium low. Allow to cook uncovered for 12 to 15 minutes, stirring occasionally. The sauce will gradually thicken and reduce, concentrating the flavors. You'll know it's ready when the consistency is slightly thicker than soup but not as dense as a stew.

Finish and Serve:

Remove the bay leaf from the stew. Taste and adjust seasonings if needed. Ladle into bowls and serve hot, perhaps with a slice of crusty bread on the side for dipping.

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The smoked paprika is truly the secret ingredient in this recipe. I always keep a tin in my spice cabinet specifically for Spanish dishes. The first time I used authentic Spanish pimentón, the difference was remarkable; it added a depth that transformed the entire dish from good to exceptional.

Make It Vegetarian

This stew adapts beautifully to a vegetarian version. Simply substitute plant-based chorizo or smoked tofu for the meat chorizo. The smoked paprika becomes even more important in this variation as it provides that essential smokiness. Use vegetable broth instead of chicken broth and you'll have a completely vegan meal that's just as satisfying as the original. I've served this version to skeptical meat eaters who were genuinely surprised at how flavorful it was.

Serving Suggestions

While this stew is a complete meal on its own, it reaches new heights when served with simple accompaniments. A crusty baguette or warm garlic bread makes the perfect vehicle for sopping up the flavorful sauce. For a more substantial meal, serve over rice or with a simple green salad dressed with sherry vinaigrette on the side. I particularly love to finish each bowl with a drizzle of good quality olive oil and a sprinkle of fresh herbs like parsley or cilantro for brightness.

Storage and Freezing

One of the best aspects of this stew is how it improves with time. Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors will actually intensify. For freezing, allow the stew to cool completely then transfer to freezer-safe containers, leaving about an inch of headspace. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop, adding a splash of broth if needed to reach your desired consistency.

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Frequently Asked Questions

→ What type of chorizo works best?

Smoked chorizo sausages are ideal for this dish, but fresh chorizo can work well too. Remove the casings from fresh chorizo and crumble the meat before cooking. For a vegetarian option, plant-based chorizo is a great substitute.

→ Can I make this dish vegetarian?

Yes, you can replace the chorizo with plant-based chorizo or another protein alternative. Use vegetable broth instead of chicken broth to keep the dish vegetarian.

→ What can I serve with this dish?

This dish pairs beautifully with crusty bread, rice, or even a side of roasted vegetables. It can also be served on its own as a comforting meal.

→ Can I adjust the spice levels?

Absolutely! Reduce or omit the jalapeno, chili powder, and smoked paprika for a milder taste. Alternatively, add extra for more heat.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through. Avoid freezing as the texture of chickpeas may change.

→ What if I don’t have smoked paprika?

You can use regular paprika, though it won’t have the same smokey complexity. For a similar flavor, add a dash of liquid smoke or a few teaspoons of chipotle powder.