Rustic Spanish Chickpea and Chorizo Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty stew combining smoky chorizo with tender chickpeas in a rich tomato base, seasoned with smoked paprika and fresh herbs. This spanish ready in about 45 minutes pairs Spanish chorizo, sliced, canned chickpeas, drained and rinsed, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 6 oz Spanish chorizo, sliced
• 2 cups canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 medium (about 1 cup) yellow onion, diced
• 3 garlic cloves, minced
• 14 oz canned diced tomatoes
• 2 tsp smoked paprika
• 2 cups vegetable broth
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat and add 6 ounces sliced Spanish chorizo; sauté for 4 minutes until it renders its fat and becomes slightly crispy around the edges.
2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot and cook for 5 minutes until the onion softens and becomes translucent.
3. Step 3: Stir in 2 teaspoons smoked paprika and cook for 1 minute to release its aroma.
4. Step 4: Add 14 ounces canned diced tomatoes, 2 cups drained chickpeas, 2 cups vegetable broth, and 1 teaspoon fresh thyme leaves; stir to combine.
5. Step 5: Bring the stew to a simmer, reduce heat to low, and cook uncovered for 25 minutes until the sauce thickens and the flavors meld.
6. Step 6: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, and sprinkle 2 tablespoons chopped fresh parsley before serving to brighten the dish.