Spanish-Style Chickpea and Chorizo Stew
A hearty stew combining smoky Spanish chorizo with tender chickpeas and regional spices, perfect for a comforting meal. This spanish-inspired pork ready in about 40 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves 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
- 6 oz, sliced into 1/4-inch rounds Spanish chorizo sausage
- 1 can (15 oz), drained and rinsed canned chickpeas
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic cloves
- 1 tbsp smoked paprika
- 1 can (14.5 oz) canned diced tomatoes
- 1 cup vegetable broth
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional for heat) red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 6 oz sliced Spanish chorizo and cook for 4-5 minutes until browned and fragrant, rendering some fat.
- Step 2: Add 1 medium diced yellow onion and 4 minced garlic cloves to the pot, sautéing for 5 minutes until onions soften and become translucent.
- Step 3: Stir in 1 tbsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes, cooking for 1 minute until spices bloom.
- Step 4: Add 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes with juices, and 1 cup vegetable broth. Bring to a simmer, cover, and cook for 20 minutes to develop flavors.
- Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley before serving with crusty bread or rice.
Frequently asked questions
How long does Spanish-Style Chickpea and Chorizo Stew take to make?
Total time is about 40 minutes (10 min prep + 30 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-Style 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 olive oil from drying out.
Can I substitute ingredients in Spanish-Style 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 Spanish-Style 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 Spanish-Style Chickpea and Chorizo Stew?
Spanish pork 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.
