Slow-Simmered Chickpea and Chorizo Stew with Smoked Paprika

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

A hearty Spanish-inspired stew featuring tender chickpeas and smoky chorizo, slowly simmered with tomatoes and paprika for deep, rich flavors. This Spanish recipe, ready in about 52 minutes, pairs Spanish chorizo, sliced, canned chickpeas, drained and rinsed, olive oil 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

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

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and 8 oz sliced Spanish chorizo, cooking for 4 minutes until chorizo releases its oils and onion is golden.
3. Step 3: Stir in 2 tsp smoked paprika and 1 tsp ground cumin, cooking for 1 minute until fragrant.
4. Step 4: Add 14 oz canned diced tomatoes, 2 cups drained chickpeas, and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring to a simmer, reduce heat to low, cover partially, and cook for 30 minutes until stew thickens and flavors meld.
6. Step 6: Stir in 2 tbsp chopped fresh parsley before serving warm.