Spanish Chorizo and Chickpea Stew with Smoked Paprika
A hearty one-pot stew featuring spicy Spanish chorizo, tender chickpeas, and smoky paprika, perfect for a comforting meal. This spanish-inspired one pot ready in about 50 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 420 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
- 250 g Spanish chorizo, sliced
- 400 g canned chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 medium, diced onion
- 4, minced garlic cloves
- 1, diced red bell pepper
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 400 g chopped tomatoes (canned)
- 2 cups chicken broth
- 1 bay leaf
- to taste salt
- to taste black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 250 g sliced Spanish chorizo and cook for 4-5 minutes until it releases its oil and starts to brown.
- Step 2: Add 1 medium diced onion, 4 minced garlic cloves, and 1 diced red bell pepper. Sauté for 6-7 minutes until vegetables soften and become fragrant.
- Step 3: Stir in 2 tsp smoked paprika and 1 tsp ground cumin, cooking for 1 minute until spices bloom.
- Step 4: Add 400 g canned chopped tomatoes, 400 g drained chickpeas, and 2 cups chicken broth. Add 1 bay leaf and season with salt and black pepper to taste.
- Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the sauce thickens and flavors meld.
- Step 6: Remove the bay leaf, sprinkle 2 tbsp chopped fresh parsley over the stew, and serve warm with crusty bread or rice.
Frequently asked questions
How long does Spanish Chorizo and Chickpea Stew with Smoked Paprika take to make?
Total time is about 50 minutes (15 min prep + 35 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 Spanish Chorizo and Chickpea 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 Spanish Chorizo and Chickpea 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 Spanish Chorizo and Chickpea 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 Spanish Chorizo and Chickpea Stew with Smoked Paprika?
Spanish one pot 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
- ★★★★★
This stew is a new favorite. The smoked paprika really elevated the flavor.
- ★★★★★
My family devoured this stew! So easy to make on a busy weeknight.
- ★★★★☆
Tasted great, but the chickpeas were a bit mushy. Would add them later next time.
