Slow-Cooked Spanish Chickpea Stew with Chorizo

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Hearty and flavorful slow-cooked stew combining tender chickpeas and spicy chorizo in a rich tomato base seasoned with smoked paprika and garlic. This Spanish-inspired slow-cooker recipe, ready in about 60 minutes, pairs olive oil, Spanish chorizo, sliced, 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 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 Spanish chorizo, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tsp smoked paprika
• 14 oz canned diced tomatoes
• 2 cups cooked chickpeas
• 2 cups chicken broth
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 8 ounces sliced Spanish chorizo and cook for 4-5 minutes until browned and fragrant, stirring occasionally.
2. Step 2: Add 1 medium diced onion and 3 minced garlic cloves to the pot, sauté for 5 minutes until the onion is translucent and soft.
3. Step 3: Stir in 2 teaspoons smoked paprika, 14 ounces canned diced tomatoes with their juice, 2 cups cooked chickpeas, and 2 cups chicken broth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 40 minutes until the stew thickens and flavors meld.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh parsley before serving warm.