Savory Spanish Chickpea and Chorizo Stew

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A robust Spanish-inspired stew combining smoky chorizo with tender chickpeas in a rich tomato and smoked paprika broth. This Spanish-inspired soup recipe, 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 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

• 2 tbsp olive oil
• 8 oz, sliced Spanish chorizo
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 3 minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 1/2 cups canned diced tomatoes
• 2 cups cooked (or canned, drained and rinsed) chickpeas
• 2 cups chicken broth
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 8 oz sliced Spanish chorizo and cook for 4-5 minutes until browned and fragrant.
2. Step 2: Add 1 medium diced yellow onion and 1 medium diced red bell pepper to the pot. Sauté for 5-6 minutes until vegetables soften.
3. Step 3: Stir in 3 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp dried thyme. Cook for 1 minute until spices bloom.
4. Step 4: Pour in 1 1/2 cups canned diced tomatoes, 2 cups cooked chickpeas, and 2 cups chicken broth. Stir to combine.
5. Step 5: Bring stew to a simmer over medium heat, then reduce to low and cook uncovered for 20 minutes until flavors meld and broth thickens slightly.
6. Step 6: Season with 1 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve warm with crusty bread.