Slow-Cooked Spanish Chickpea Stew with Chorizo and Tomatoes
A hearty Spanish stew combining tender chickpeas, spicy chorizo, and rich tomatoes slow-cooked to develop deep flavors. This spanish-inspired slow cooker ready in about 135 minutes pairs dry chickpeas, chorizo sausage, sliced, olive oil 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.
Ingredients
- 1 cup dry chickpeas
- 6 oz chorizo sausage, sliced
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 oz canned diced tomatoes
- 1 tbsp smoked Spanish paprika
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 1 cup dry chickpeas overnight in cold water, then drain and rinse.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
- Step 3: Add 3 minced garlic cloves and 6 oz sliced chorizo sausage, cooking for 4 minutes until the chorizo releases its oils and the garlic is fragrant.
- Step 4: Stir in 1 tbsp smoked Spanish paprika and sauté for 1 minute to release aroma.
- Step 5: Add soaked chickpeas, 14 oz canned diced tomatoes, 4 cups vegetable broth, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
- Step 6: Reduce heat to low, cover, and simmer for 1.5 to 2 hours until chickpeas are tender and stew thickens.
- Step 7: Remove bay leaf and stir in 2 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does Slow-Cooked Spanish Chickpea Stew with Chorizo and Tomatoes take to make?
Total time is about 135 minutes (15 min prep + 120 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 and Tomatoes?
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 dry chickpeas from drying out.
Can I substitute ingredients in Slow-Cooked Spanish Chickpea Stew with Chorizo and Tomatoes?
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 and Tomatoes 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 and Tomatoes?
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.
