Slow-Cooked Spanish Chickpea Stew with Chorizo
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 ready in about 60 minutes pairs olive oil, Spanish chorizo, sliced, medium 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh parsley before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Spanish Chickpea Stew with Chorizo take to make?
Total time is about 60 minutes (15 min prep + 45 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 Stew with Chorizo?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Spanish Chickpea Stew with Chorizo?
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 Stew with Chorizo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stew with Chorizo?
Spanish slow cooker 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.
