Description
Chorizo Chickpea Stew is a hearty and flavorful one-pot meal combining smoky chorizo, tender chickpeas, and a vibrant blend of spices. Easy to prepare in under an hour, this comforting stew offers balanced nutrition with protein and fiber, making it perfect for cozy dinners any night of the week.
Ingredients
Scale
Meat and Protein
- 200g Spanish or Mexican chorizo, sliced or crumbled
- 1 can (about 400g) chickpeas, drained and rinsed (or equivalent cooked chickpeas)
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (400g) diced tomatoes with juice (or fresh equivalent)
Spices and Seasonings
- 1 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
Liquids and Oils
- 2 tablespoons olive oil
- 3 cups vegetable or chicken broth
Garnish
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Cook the chorizo: Add sliced or crumbled chorizo to the pot, cooking until it releases its oils and turns slightly crispy, roughly 5 to 7 minutes. This step enhances the smoky flavor that coats other ingredients.
- Add spices and tomatoes: Sprinkle smoked paprika over the chorizo and onions, stirring to combine. Pour in diced tomatoes with their juices, then simmer for about 10 minutes to meld flavors and reduce slightly.
- Incorporate chickpeas and broth: Add drained and rinsed chickpeas to the pot. Pour in enough broth to cover the ingredients comfortably. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, allowing flavors to deepen and the stew to thicken.
- Final seasoning and garnish: Taste the stew and adjust seasoning with salt and pepper as needed. Finish by sprinkling chopped fresh parsley or cilantro for a fresh, herbal note before serving.
Notes
- Choose your chorizo wisely: Spanish chorizo is drier and smokier, while Mexican chorizo is softer and spicier—select based on your flavor preference.
- Rinse canned chickpeas thoroughly to remove excess salt and starch for better taste and texture.
- Layer flavors by sautéing onion and garlic first, then cooking chorizo separately before combining.
- Simmer the stew gently to avoid overcooking chickpeas and preserve a hearty texture.
- Add fresh herbs at the end to keep their bright and vibrant flavors.
- Variations: swap chorizo for plant-based alternatives; add jalapeños or chili flakes for extra heat; stir in greens like spinach or kale near the end; or use chipotle peppers for smoky depth.
- Serve with garnishes such as Greek yogurt or a squeeze of lemon, and pair with crusty bread, roasted potatoes, or a green salad.
- Leftovers store well refrigerated up to 4 days or frozen up to 3 months; reheat gently with optional added broth to loosen consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish/Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 40 mg
Keywords: chorizo stew, chickpea stew, smoky stew, easy dinner, hearty meal, gluten free, Spanish chorizo, Mexican chorizo