Slow-Simmered Chickpea and Chorizo Stew with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Spanish-inspired stew featuring tender chickpeas and smoky chorizo, slowly simmered with tomatoes and paprika for deep, rich flavors. This spanish 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.

★ 4.3 (12 ratings) Prep: 12 min Cook: 40 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Simmered Chickpea and Chorizo Stew with Smoked Paprika take to make?

Total time is about 52 minutes (12 min prep + 40 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-Simmered Chickpea and Chorizo Stew with Smoked Paprika?

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 spanish chorizo, sliced from drying out.

Can I substitute ingredients in Slow-Simmered Chickpea and Chorizo Stew with Smoked Paprika?

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-Simmered Chickpea and Chorizo Stew with Smoked Paprika 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-Simmered Chickpea and Chorizo Stew with Smoked Paprika?

Spanish spanish 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.

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