Slow-Cooked Spanish Chickpea and Chorizo Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty stew featuring smoky chorizo, tender chickpeas, and rich tomato broth simmered low and slow for deep flavor. This spanish 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 60 min Serves 6 Spanish cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Spanish Chickpea and Chorizo Stew take to make?

Total time is about 75 minutes (15 min prep + 60 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 Slow-Cooked Spanish Chickpea and Chorizo 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, sliced from drying out.

Can I substitute ingredients in Slow-Cooked Spanish Chickpea and Chorizo 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 Slow-Cooked Spanish Chickpea and Chorizo Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Spanish Chickpea and Chorizo 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.

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