Charred Spanish-Style Chickpea and Chorizo Stew
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 ready in about 45 minutes pairs extra virgin olive oil, red bell pepper, cut into 1-inch pieces, medium 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
Instructions
- 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.
- 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.
- Step 3: Stir in 1 tbsp smoked paprika and 1 tsp dried thyme, cooking for 1 minute until fragrant.
- 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.
- Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Spanish-Style Chickpea and Chorizo Stew take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Spanish-Style Chickpea and Chorizo Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Charred Spanish-Style Chickpea and Chorizo Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Spanish-Style Chickpea and Chorizo Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Spanish-Style Chickpea and Chorizo Stew?
Spanish one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
