Saffron-Infused Spanish Chickpea Stew with Chorizo
A hearty stew featuring tender chickpeas simmered with spicy chorizo, sweet tomatoes, and aromatic saffron threads. This spanish ready in about 45 minutes pairs olive oil, Spanish chorizo, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 3 tbsp olive oil
- 8 oz, sliced into 1/4-inch rounds Spanish chorizo
- 1 medium, diced yellow onion
- 1 large, diced red bell pepper
- 3 cloves, minced garlic cloves
- 14 oz canned diced tomatoes
- 2 cups cooked chickpeas
- 2 cups vegetable broth
- 1/2 tsp, soaked in 2 tbsp warm water saffron threads
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Step 2: Add 8 oz sliced Spanish chorizo and cook, stirring occasionally, for 5 minutes until browned and fragrant.
- Step 3: Stir in 1 diced medium yellow onion and 1 diced large red bell pepper; sauté for 5 minutes until softened.
- Step 4: Add 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
- Step 5: Pour in 14 oz canned diced tomatoes, 2 cups cooked chickpeas, and 2 cups vegetable broth. Stir in 1/2 tsp saffron threads with their soaking water.
- Step 6: Bring the stew to a simmer, reduce heat to low, and cook uncovered for 20 minutes until flavors meld and sauce thickens slightly.
- Step 7: Finish by stirring in 2 tbsp chopped fresh parsley and adjust seasoning as desired before serving.
Frequently asked questions
How long does Saffron-Infused Spanish Chickpea Stew with Chorizo 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 Saffron-Infused Spanish Chickpea Stew with Chorizo?
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 olive oil from drying out.
Can I substitute ingredients in Saffron-Infused Spanish Chickpea Stew with Chorizo?
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 Saffron-Infused Spanish Chickpea Stew with Chorizo 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 Saffron-Infused Spanish Chickpea Stew with Chorizo?
Spanish spanish 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.
What others are saying
- ★★★★★
The saffron gave such a lovely aroma, my family loved it!
- ★★★★★
Perfect for a weeknight dinner, and the chorizo added the perfect kick.
- ★★★★☆
Slightly bland without extra salt, but the chickpeas were tender.
