Spanish Garbanzo and Chorizo Stew with Smoked Paprika
A warming Spanish stew combining tender garbanzo beans and smoky chorizo sausage simmered with tomatoes and smoked paprika. This spanish-inspired beef ready in about 50 minutes pairs sliced chorizo sausage, olive oil, medium, diced 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 cooked or canned, drained garbanzo beans (chickpeas)
- 2 tbsp olive oil
- 1 medium, diced onion
- 3, minced garlic cloves
- 14 oz canned diced tomatoes
- 2 tsp smoked paprika
- 2 cups chicken broth
- 2 tbsp, chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 8 oz sliced chorizo sausage and cook for 5 minutes until it releases its oils and starts to crisp around the edges.
- Step 2: Add 1 diced medium onion and 3 minced garlic cloves to the pot and sauté for 4 minutes until the onion is translucent and fragrant.
- Step 3: Stir in 2 tsp smoked paprika and cook for 1 minute to release its smoky aroma.
- Step 4: Pour in 14 oz canned diced tomatoes, 2 cups chicken broth, and 2 cups drained cooked garbanzo beans. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring the stew to a simmer, reduce heat to low, cover partially, and cook for 25 minutes until the flavors meld and the stew thickens slightly.
- Step 6: Finish by stirring in 2 tbsp chopped fresh parsley before serving to add a fresh herbal note.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spanish Garbanzo and Chorizo 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 Garbanzo 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 sliced chorizo sausage from drying out.
Can I substitute ingredients in Spanish Garbanzo 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 Spanish Garbanzo 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 Spanish Garbanzo and Chorizo Stew with Smoked Paprika?
Spanish beef 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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