Slow Cooker Spanish Chickpea and Chorizo Stew

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A hearty, slow-cooked stew blending smoky chorizo with tender chickpeas and vibrant Spanish spices for a comforting meal. This Spanish-inspired slow-cooker recipe, ready in about 375 minutes, pairs chorizo sausage, canned chickpeas, yellow onion 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

• 8 oz, sliced chorizo sausage
• 2 cups, drained and rinsed canned chickpeas
• 1 medium, diced yellow onion
• 1 large, diced red bell pepper
• 4, minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 14 oz can crushed tomatoes
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 8 oz sliced chorizo sausage and cook for 4-5 minutes until browned and fragrant.
2. Step 2: Transfer browned chorizo to a slow cooker. Add 1 medium diced yellow onion, 1 large diced red bell pepper, 4 minced garlic cloves, 2 cups drained chickpeas, 2 tsp smoked paprika, 1 tsp ground cumin, 14 oz crushed tomatoes, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper to the slow cooker.
3. Step 3: Stir all ingredients gently to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender and flavors meld.
4. Step 4: Before serving, stir in 2 tbsp chopped fresh parsley and adjust seasoning with salt and pepper if needed.