Charred Spanish-Style Chickpea and Chorizo Stew

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A rustic Spanish stew combining smoky chorizo with tender chickpeas and fire-roasted vegetables simmered in a rich tomato broth. This Spanish-inspired one-pot recipe, ready in about 45 minutes, pairs extra virgin olive oil, red bell pepper, cut into 1-inch pieces, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz Spanish chorizo, sliced into 1/4-inch rounds
• 2 tbsp extra virgin olive oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 15 oz canned chickpeas, drained and rinsed
• 14 oz canned crushed tomatoes
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• 1 1/2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 8 oz sliced Spanish chorizo and cook for 4-5 minutes, stirring occasionally, until it releases oil and begins to brown.
2. Step 2: Add 1 chopped medium yellow onion, 3 minced garlic cloves, and 1 diced red bell pepper to the pot. Cook, stirring often, for 6-7 minutes until vegetables soften and edges char slightly.
3. Step 3: Stir in 1 tbsp smoked paprika and 1 tsp dried thyme, cooking for 1 minute until fragrant.
4. Step 4: Add 15 oz drained canned chickpeas, 14 oz canned crushed tomatoes, and 1 1/2 cups chicken broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until stew thickens and flavors meld.
5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley before serving.