Slow Cooker Spanish Chickpea and Chorizo Stew
A hearty, slow-cooked stew blending smoky chorizo with tender chickpeas and vibrant Spanish spices for a comforting meal. This spanish-inspired slow cooker ready in about 375 minutes pairs sliced chorizo sausage, drained and rinsed canned chickpeas, medium, diced 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Before serving, stir in 2 tbsp chopped fresh parsley and adjust seasoning with salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Spanish Chickpea and Chorizo Stew take to make?
Total time is about 375 minutes (15 min prep + 360 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 Cooker 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 sliced chorizo sausage from drying out.
Can I substitute ingredients in Slow Cooker 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 Cooker Spanish Chickpea and Chorizo Stew 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 Cooker Spanish Chickpea and Chorizo Stew?
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.
