Chickpea Chorizo Hearty Stew

Chickpea chorizo stew is my go-to when I want something hearty and full of deep smoky flavor without spending all night in the kitchen. The way chorizo melds with the creamy bite of chickpeas and rich tomatoes creates the kind of stick-to-your-ribs meal that feels both rustic and sophisticated. Whether served for family or friends it is always met with smiles and empty bowls.

I started making this stew on those busy nights when I needed a reliable meal that everyone would love. Over time I have tried every possible side with it and always circle back to a crusty loaf of bread to mop up the smoky broth.

Ingredients

• Chorizo: Choose Spanish chorizo for a traditional smoky flavor or use Mexican chorizo for extra spice Always buy from a reputable butcher or pick a sausage with visible flecks of paprika and garlic
• Chickpeas: Opt for canned if you need convenience but dried chickpeas cooked from scratch bring extra creaminess and soak up flavors beautifully Make sure canned chickpeas are rinsed well
• Tomatoes: Crushed or diced tomatoes give a perfect balance of acidity and sweetness Choose good quality canned tomatoes for the best depth of flavor
• Onion and garlic: These are non-negotiable for building a sweet and aromatic base Yellow or white onions work best and fresh garlic is a must
• Smoked paprika: This gives the dish its signature color and gentle heat Always choose a fresh paprika for the richest aroma and choose Spanish pimentón if available
• Olive oil: A good extra virgin olive oil adds richness and carries all those flavors Make sure your oil smells peppery and fresh
• Chicken or vegetable broth: This brings everything together and helps all the flavors meld together Opt for low-sodium broth to control seasoning

Step-by-Step Instructions

Sauté the Chorizo:

Place a large heavy pot on medium heat and add a generous pour of olive oil Add the sliced chorizo and cook slowly until the sausage releases its paprika-rich oils and turns golden around the edges Let it go a few extra minutes for maximum flavor

Build the Base:

Add finely diced onions to the pot stirring them through the hot chorizo oil Allow them to cook over medium-low heat until soft and translucent This should take about ten minutes Stir in minced garlic and cook for another two to three minutes so everything becomes incredibly fragrant

Simmer the Tomatoes and Spices:

Pour in your crushed tomatoes and sprinkle in smoked paprika Stir well and scrape any browned bits from the bottom of the pot Add your broth until the pot is comfortably full with room for the chickpeas Let this whole mixture come to a gentle simmer so the smoky tomato base can build depth

Add Chickpeas and Cook:

Add drained chickpeas and stir them through the broth Let the stew simmer gently until the chickpeas soak up all those bold flavors This usually takes about twenty minutes Taste as they cook to ensure the texture is just how you like them not mushy but tender

Adjust and Serve:

Before serving season with salt and pepper to taste The stew should be thick enough to coat a spoon If you like it thinner add more broth Serve in deep bowls with thick slices of bread or a topping of your choice

Save

One of my favorite ingredients is smoky Spanish chorizo the way it perfumes the whole house as it cooks is unforgettable I remember the first time my kids dragged their chairs into the kitchen just to watch the sausage sizzle in the pot and now they ask for this stew every single month

Storage Tips

This stew keeps for up to four days in an airtight container in the fridge The flavor actually improves after sitting a night or two To freeze let the stew cool completely then portion into individual containers and freeze for up to three months For best results reheat gently on the stove with a splash of water or broth

Ingredient Substitutions

You can easily swap the chorizo for a plant-based sausage or use mushrooms and bump up the smoked paprika for a vegan version Dried lentils can fill in for the chickpeas if needed If you only have fresh tomatoes chop and cook them longer to concentrate their sweetness For extra greens stir in kale or spinach in the last five minutes of cooking

Save

Serving Suggestions

Serve with crusty sourdough or a toasted baguette for dipping I love adding a soft fried egg on top for brunch or layering the stew over fluffy rice when I want extra comfort A sharp green salad with lemon keeps the meal balanced and fresh On chilly nights a little drizzle of olive oil on each bowl brings out the best in every bite

Cultural and Historical Context

Stews like this are classics in Spanish and Portuguese home cooking The combination of legumes and smoked sausage shows up in family tables and taverns across the Iberian Peninsula and each cook puts their own stamp on it Some versions include greens herbs or even poached eggs I love that this simple meal feels both old-world and endlessly adaptable wherever you make it

Common Recipe Questions

→ What type of chorizo works best?

Both Spanish and Mexican chorizo can be used. Spanish chorizo offers a mild, smoky flavor, while Mexican chorizo brings bolder heat. Choose based on your taste preference.

→ Can I use canned chickpeas?

Yes, canned chickpeas save time and work well, but dried chickpeas give a slightly creamier texture after a longer simmer.

→ What are good serving options?

Serve with crusty bread, over rice or quinoa, or topped with a fried egg for extra richness. Fresh salad and roasted vegetables also pair nicely.

→ How can I make this dish vegan?

Substitute chorizo with plant-based sausage or use smoked paprika, mushrooms, and lentils for a satisfying meatless option.

→ What gives the stew its smoky flavor?

The smokiness comes from chorizo and smoked paprika, which infuse the broth with deep, warming notes as it simmers.

→ Can leftovers be stored?

Absolutely. The flavors develop overnight, so enjoy reheated stew for up to three days, stored in the fridge.