Chorizo chickpea stew: just the name conjures up images of warmth, comfort, and a deeply satisfying meal, doesn’t it? Imagine a hearty, flavorful stew simmering on your stovetop, filling your kitchen with the rich aroma of smoky chorizo and earthy chickpeas. This isn’t just a recipe; it’s an experience, a culinary hug on a chilly evening.

This humble yet incredibly delicious dish has roots in the rustic kitchens of Spain and Portugal, where simple, readily available ingredients were transformed into nourishing and flavorful meals. Passed down through generations, chorizo chickpea stew represents the resourcefulness and culinary ingenuity of home cooks who knew how to make the most of what they had. It’s a testament to the power of simple ingredients, transformed by time and tradition into something truly special.

What makes this stew so universally loved? It’s a symphony of textures and flavors. The tender chickpeas provide a creamy base, perfectly complemented by the spicy, savory chorizo. The smoky paprika adds depth, while a touch of sweetness from tomatoes balances the richness. But beyond the taste, it’s also incredibly convenient. This is a one-pot wonder, perfect for busy weeknights, and it only gets better with time, making it ideal for meal prepping. So, are you ready to embark on a culinary journey and discover the magic of this classic stew? Let’s get cooking!

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
8 ounces chorizo, removed from casing and crumbled
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can chickpeas, drained and rinsed
1 cup chicken broth (or vegetable broth)
1/4 cup chopped fresh parsley
Salt and pepper to taste
Crusty bread, for serving (optional)

Preparing the Base:

First, let’s get our base flavors going! Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. We want the onion to be translucent and starting to turn golden brown.
Next, add the minced garlic and chopped red bell pepper to the pot. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the bell pepper is slightly softened. Be careful not to burn the garlic, as it can become bitter.

Adding the Chorizo and Spices:

Now for the star of the show the chorizo! Add the crumbled chorizo to the pot and cook, breaking it up with a spoon, until it’s browned and has rendered some of its flavorful fat. This usually takes about 5-7 minutes. The chorizo will release its oils, which will add a wonderful depth of flavor to the stew.
Once the chorizo is browned, it’s time to add our spices. Stir in the smoked paprika, dried oregano, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant. This step is crucial because toasting the spices releases their essential oils and intensifies their flavor.

Simmering the Stew:

Pour in the crushed tomatoes and stir to combine. Make sure to scrape up any browned bits from the bottom of the pot those are packed with flavor!
Add the drained and rinsed chickpeas and chicken broth (or vegetable broth) to the pot. Stir well to combine all the ingredients.
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together and the stew will thicken. Stir occasionally to prevent sticking.
After simmering, taste the stew and season with salt and pepper to taste. Remember that chorizo can be quite salty, so you may not need much additional salt.

Serving:

Stir in the chopped fresh parsley just before serving. This adds a pop of freshness and color to the stew.
Ladle the chorizo chickpea stew into bowls and serve hot.
If desired, serve with crusty bread for dipping into the flavorful broth. A dollop of sour cream or Greek yogurt can also be a nice addition.

Tips and Variations:

Spice Level: Adjust the amount of cayenne pepper to your liking. If you prefer a milder stew, omit the cayenne pepper altogether. For a spicier stew, add a pinch of red pepper flakes.
Type of Chorizo: You can use either Spanish chorizo (which is cured and dried) or Mexican chorizo (which is fresh and uncooked) in this recipe. If using Mexican chorizo, be sure to cook it thoroughly before adding the other ingredients.
Vegetables: Feel free to add other vegetables to the stew, such as carrots, celery, or potatoes. Add them along with the onion and bell pepper.
Greens: Stir in some chopped spinach or kale during the last few minutes of cooking for added nutrients and flavor.
Lemon Juice: A squeeze of fresh lemon juice at the end can brighten up the flavors of the stew.
Smoked Paprika: Using smoked paprika is key to getting that authentic Spanish flavor. If you don’t have smoked paprika, you can substitute regular paprika, but the flavor won’t be quite the same.
Broth: Chicken broth adds a richer flavor, but vegetable broth works just as well if you’re looking for a vegetarian option.
Make Ahead: This stew is even better the next day, as the flavors have more time to meld together. You can make it ahead of time and store it in the refrigerator for up to 3 days.
Freezing: Chorizo chickpea stew freezes well. Let it cool completely before transferring it to an airtight container and freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.

Detailed Ingredient Notes:

Olive Oil: Extra virgin olive oil is preferred for its flavor, but any type of olive oil will work. You can also use vegetable oil or canola oil if you prefer.
Onion: A yellow onion is the most common type of onion used in stews, but you can also use a white onion or a sweet onion.
Garlic: Fresh garlic is always best, but you can use garlic powder in a pinch. Use about 1/2 teaspoon of garlic powder for every clove of fresh garlic.
Red Bell Pepper: A red bell pepper adds sweetness and color to the stew. You can also use a yellow or orange bell pepper.
Chorizo: As mentioned earlier, you can use either Spanish or Mexican chorizo. Spanish chorizo is typically spicier and has a more intense flavor.
Smoked Paprika: Smoked paprika is made from peppers that have been smoked over oak fires, giving it a distinctive smoky flavor.
Dried Oregano: Dried oregano is a common herb used in Mediterranean and Spanish cuisine.
Cayenne Pepper: Cayenne pepper adds heat to the stew. Use it sparingly if you’re sensitive to spice.
Crushed Tomatoes: Crushed tomatoes provide the base for the stew. You can also use diced tomatoes or tomato sauce.
Chickpeas: Chickpeas are a good source of protein and fiber. Be sure to drain and rinse them before adding them to the stew.
Chicken Broth: Chicken broth adds flavor and moisture to the stew. You can also use vegetable broth or water.
Fresh Parsley: Fresh parsley adds a pop of freshness and color to the stew. You can also use other fresh herbs, such as cilantro or thyme.

Serving Suggestions:

Crusty Bread: Crusty bread is perfect for soaking up the flavorful broth of the stew.
Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds creaminess and tanginess to the stew.
Rice: Serve the stew over rice for a heartier meal.
Quinoa: Quinoa is a healthy and nutritious alternative to rice.
Polenta: Creamy polenta pairs well with the rich flavors of the stew.
Salad: Serve the stew with a side salad for a lighter meal.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 400-500 per serving
Protein: 25-30 grams
Fat: 20-25 grams
Carbohydrates: 30-40 grams
Fiber: 10-15 grams

Troubleshooting:

Stew is too thick: Add more broth or water to thin it out.
Stew is too thin: Simmer uncovered for a longer period of time to allow the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
Stew is too salty: Add a squeeze of lemon juice or a pinch of sugar to balance the flavors. You can also add a peeled potato to the stew while it simmers; the potato will absorb some of the salt. Remove the potato before serving.
Stew is not flavorful enough: Add more spices, such as smoked paprika, oregano, or cayenne pepper. You can also add a bay leaf or a Parmesan cheese rind while it simmers for added depth of flavor. Remember to remove the

Conclusion:

This isn’t just another stew recipe; it’s a culinary adventure waiting to happen! The vibrant flavors of the chorizo, the hearty chickpeas, and the smoky paprika all come together in a symphony of deliciousness that will warm you from the inside out. Trust me, once you try this chorizo chickpea stew, it’ll become a regular on your dinner rotation. It’s the kind of dish that’s both satisfying and surprisingly easy to make, perfect for a weeknight meal or a cozy weekend gathering.

But what truly makes this recipe a must-try is its versatility. Feel free to experiment and make it your own! For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño along with the onions. If you’re looking for a vegetarian option, simply omit the chorizo and add a smoked paprika to enhance the smoky flavor. You could also throw in some extra vegetables like diced sweet potatoes, bell peppers, or even some chopped kale for added nutrients and texture.

Serving suggestions? Oh, the possibilities are endless! I personally love serving this stew with a dollop of Greek yogurt or sour cream and a sprinkle of fresh cilantro. A crusty loaf of bread is essential for soaking up all that flavorful broth. For a complete meal, you can serve it over a bed of fluffy couscous or quinoa. And if you’re feeling fancy, a drizzle of good quality olive oil and a squeeze of lemon juice will elevate the flavors even further.

Another variation I’ve experimented with is adding a can of diced tomatoes for a richer, more tomato-based stew. This works particularly well if you’re using a milder chorizo. You could also add a splash of dry sherry or red wine while the onions are cooking to deglaze the pan and add depth of flavor. Don’t be afraid to get creative and adjust the recipe to your own taste preferences. That’s the beauty of cooking it’s all about experimenting and discovering new flavor combinations!

I’m so confident that you’ll love this chorizo chickpea stew that I urge you to try it out as soon as possible. It’s a guaranteed crowd-pleaser and a fantastic way to impress your friends and family with your culinary skills. And the best part? It’s so simple to make that even beginner cooks can master it with ease.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a truly unforgettable meal. Once you’ve made this stew, I’d absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Share your photos and comments below I can’t wait to see your creations! Happy cooking! I hope you enjoy this recipe as much as I do. Let me know what you think!
Chorizo Chickpea Stew: A Hearty and Flavorful Recipe

Hearty and flavorful chorizo chickpea stew, simmered in a rich tomato broth with smoked paprika and spices. Perfect for a cozy weeknight meal!

Prep Time15 minutes

Cook Time45 minutes

Total Time60 minutes

Category: Dinner

Yield: 1 quart

Save This Recipe

Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 8 ounces chorizo, removed from casing and crumbled
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup chicken broth (or vegetable broth)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Crusty bread, for serving (optional)
Instructions
1. Prepare the Base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally.
2. Add the minced garlic and chopped red bell pepper to the pot. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the bell pepper is slightly softened.
3. Add Chorizo and Spices: Add the crumbled chorizo to the pot and cook, breaking it up with a spoon, until browned and the fat has rendered, about 5-7 minutes.
4. Stir in the smoked paprika, dried oregano, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant.
5. Simmer the Stew: Pour in the crushed tomatoes and stir to combine, scraping up any browned bits from the bottom of the pot.
6. Add the drained and rinsed chickpeas and chicken broth (or vegetable broth) to the pot. Stir well.
7. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour. Stir occasionally to prevent sticking.
8. After simmering, taste the stew and season with salt and pepper to taste.
9. Serve: Stir in the chopped fresh parsley just before serving.
10. Ladle the chorizo chickpea stew into bowls and serve hot. Serve with crusty bread for dipping, if desired.
Notes
- Spice Level: Adjust the amount of cayenne pepper to your liking. Omit for a milder stew, or add a pinch of red pepper flakes for more heat.
- Chorizo Type: Use Spanish (cured) or Mexican (fresh) chorizo. If using Mexican, ensure it’s cooked thoroughly.
- Vegetables: Add carrots, celery, or potatoes along with the onion and bell pepper.
- Greens: Stir in chopped spinach or kale during the last few minutes of cooking.
- Lemon Juice: A squeeze of fresh lemon juice at the end brightens the flavors.
- Smoked Paprika: Key to the authentic flavor. Substitute regular paprika if needed, but the flavor will be different.
- Broth: Chicken broth adds richness, but vegetable broth works for a vegetarian option.
- Make Ahead: Stew is even better the next day. Store in the refrigerator for up to 3 days.
- Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Stew is too thick: Add more broth or water to thin it out.
- Stew is too thin: Simmer uncovered for a longer period of time to allow the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
- Stew is too salty: Add a squeeze of lemon juice or a pinch of sugar to balance the flavors. You can also add a peeled potato to the stew while it simmers; the potato will absorb some of the salt. Remove the potato before serving.
- Stew is not flavorful enough: Add more spices, such as smoked paprika, oregano, or cayenne pepper. You can also add a bay leaf or a Parmesan cheese rind while it simmers for added depth of flavor. Remember to remove the

Chorizo Chickpea Stew: A Hearty and Flavorful Recipe