Sautéed Chorizo and Garbanzo Bean Stew
A hearty Spanish stew combining spicy chorizo with tender garbanzo beans, simmered in a rich tomato broth. This Spanish recipe, ready in about 40 minutes, pairs Spanish chorizo, canned garbanzo beans, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 200 g, sliced Spanish chorizo
- 400 g, drained and rinsed canned garbanzo beans
- 2 tbsp extra virgin olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tsp smoked paprika
- 400 g canned crushed tomatoes
- 1 cup vegetable broth
- 2 tbsp, chopped fresh parsley
- to taste salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large saucepan over medium heat. Add 200 g sliced Spanish chorizo and sauté for 5 minutes until it releases its oils and edges turn slightly crisp.
- Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pan, cooking for 4 minutes until the onion softens and the garlic is fragrant.
- Step 3: Stir in 1 tsp smoked paprika and cook for 30 seconds to bloom the spice.
- Step 4: Pour in 400 g canned crushed tomatoes and 1 cup vegetable broth, then add 400 g drained and rinsed canned garbanzo beans, stirring to combine.
- Step 5: Bring the stew to a simmer, reduce the heat to low, cover, and cook for 20 minutes until the sauce thickens and flavors meld.
- Step 6: Season with salt to taste and 1/4 tsp black pepper, then stir in 2 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does Sautéed Chorizo and Garbanzo Bean Stew take to make?
Total time is about 40 minutes (10 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 Sautéed Chorizo and Garbanzo Bean 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 spanish chorizo from drying out.
Can I substitute ingredients in Sautéed Chorizo and Garbanzo Bean 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 Sautéed Chorizo and Garbanzo Bean 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 Sautéed Chorizo and Garbanzo Bean Stew?
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.
