Chickpea Chorizo Hearty Stew (Print-Friendly Version)
Smoky chorizo and chickpeas simmer in a rich, savory broth. Perfect for cozy nights or sharing with friends.
# What You'll Need:
→ Main
01 -
2 tablespoons olive oil
02 -
250 grams Spanish or Mexican chorizo, sliced
03 -
1 large yellow onion, finely diced
04 -
3 garlic cloves, minced
05 -
2 teaspoons smoked paprika
06 -
400 grams canned diced tomatoes
07 -
500 millilitres chicken or vegetable broth
08 -
480 grams cooked chickpeas (or two 400-gram cans, drained and rinsed)
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Heat olive oil in a large pot over medium heat. Add sliced chorizo and cook, stirring occasionally, until oils are released and edges become lightly crisped, about 4–5 minutes.
02 -
Add diced onion and minced garlic to the pot. Stir continuously in chorizo oil until onion softens and garlic is fragrant, approximately 3–4 minutes.
03 -
Incorporate diced tomatoes, smoked paprika, and broth. Stir well, scraping any browned bits from the pot’s base. Bring to a low simmer and cook for 10 minutes to meld flavors.
04 -
Stir in chickpeas. Continue simmering for 15–20 minutes, allowing chickpeas to absorb the broth and the stew to thicken.
05 -
Taste and adjust seasoning with salt and black pepper. Serve hot, ideally with fresh bread, steamed rice, or a fried egg as desired.
# Additional Tips:
01 -
For extra depth, add chopped kale or spinach during the final 5 minutes of simmering.
02 -
This stew develops even more flavour when prepared ahead and reheated the next day.