Slow-Cooked Spanish Chickpea and Chorizo Stew

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty stew featuring smoky chorizo, tender chickpeas, and rich tomato broth simmered low and slow for deep flavor. This Spanish recipe, ready in about 75 minutes, pairs Spanish chorizo, sliced, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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

• 8 oz Spanish chorizo, sliced
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups canned chickpeas, drained and rinsed
• 14 oz diced tomatoes, canned
• 1 tbsp smoked paprika
• 3 cups chicken broth
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 8 oz sliced Spanish chorizo and sauté for 4-5 minutes until browned and fragrant.
2. Step 2: Add 1 diced medium onion and 3 minced garlic cloves to the pot. Cook for 5 minutes until softened and translucent.
3. Step 3: Stir in 1 tbsp smoked paprika, 2 cups drained chickpeas, 14 oz canned diced tomatoes, 3 cups chicken broth, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Bring stew to a simmer, then reduce heat to low and cover. Cook for 1 hour, stirring occasionally, until chickpeas are tender and flavors meld.
5. Step 5: Remove bay leaf and stir in 2 tbsp chopped fresh parsley before serving warm.