Slow-Simmered Spanish Chickpea and Chorizo Stew
A hearty, comforting stew combining tender chickpeas with spicy chorizo and rich tomatoes, simmered with smoky paprika and garlic. This spanish-inspired slow cooker ready in about 55 minutes pairs extra virgin olive oil, sliced Spanish chorizo, medium, finely chopped 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.
Ingredients
- 3 tbsp extra virgin olive oil
- 200 g, sliced Spanish chorizo
- 1 medium, finely chopped onion
- 4, minced garlic cloves
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 400 g canned diced tomatoes
- 400 g, drained cooked chickpeas
- 2 cups chicken broth
- 2 tbsp, chopped fresh parsley
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add 200 g sliced Spanish chorizo and sauté for 4-5 minutes until it releases its oils and edges are slightly crisp.
- Step 2: Add 1 medium finely chopped onion and 4 minced garlic cloves to the pot. Cook, stirring often, for 5-6 minutes until the onion is translucent and fragrant.
- Step 3: Stir in 1 tbsp smoked paprika and 1 tsp ground cumin, cooking for 1 minute to bloom the spices.
- Step 4: Pour in 400 g canned diced tomatoes with their juices and 2 cups chicken broth. Bring to a gentle simmer and cook uncovered for 10 minutes until the sauce thickens slightly.
- Step 5: Add 400 g drained cooked chickpeas, stirring to combine. Simmer for another 15 minutes over low heat, allowing flavors to meld and chickpeas to absorb the sauce.
- Step 6: Season with salt and black pepper to taste, then stir in 2 tbsp chopped fresh parsley before serving hot.
Frequently asked questions
How long does Slow-Simmered Spanish Chickpea and Chorizo Stew take to make?
Total time is about 55 minutes (15 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 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Simmered 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-Simmered 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-Simmered 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.
What others are saying
- ★★★★★
My family asked for seconds! The recipe is a keeper.
- ★★★★★
Made it for a dinner party and everyone loved it. The slow cooker really brought out the flavors.
- ★★★★★
This stew was amazing! The chorizo gave it a perfect smoky kick and the chickpeas were so tender.
