Sheet Pan Spanish-Style Chickpea and Chorizo Stew

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty one-pan stew roasting spicy chorizo and tender chickpeas with smoky paprika and vibrant tomatoes for an easy Spanish-inspired meal. This Spanish-inspired pork recipe, ready in about 35 minutes, pairs spicy chorizo sausage, canned chickpeas, cherry tomatoes 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.

Prep: 10 min Cook: 25 min Serves 4 Spanish cuisine 350 cal/serving

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Ingredients

8 oz, sliced into 1/4-inch rounds spicy chorizo sausage
1 can (15 oz), drained and rinsed canned chickpeas
1 pint cherry tomatoes
1 medium, diced red bell pepper
1 small, diced red onion
2 tbsp olive oil
2 tsp smoked paprika
3 cloves, minced garlic cloves
1 tsp salt
1/2 tsp black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 400°F. On a large rimmed baking sheet, combine 8 oz sliced spicy chorizo, 1 can (15 oz) drained chickpeas, 1 pint whole cherry tomatoes, 1 diced red bell pepper, and 1 diced small red onion.
Step 2: Drizzle with 2 tbsp olive oil and sprinkle 2 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper over the mixture. Toss thoroughly to coat everything evenly.
Step 3: Spread the ingredients in an even layer and roast for 25 minutes, stirring halfway through, until the chorizo is crispy and tomatoes have burst.
Step 4: Remove from oven, sprinkle with 2 tbsp chopped fresh parsley, and serve hot with crusty bread or over rice.