Spiced Spanish Chickpea and Chorizo Stew
A hearty stew combining smoky chorizo and tender chickpeas simmered in a spiced tomato sauce for a comforting meal. This spanish-inspired pork ready in about 45 minutes pairs drained and rinsed canned chickpeas, olive oil, diced medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 200 g, sliced into 1/4-inch rounds Spanish chorizo
- 400 g, drained and rinsed canned chickpeas
- 2 tbsp olive oil
- 1, diced medium onion
- 3, minced garlic cloves
- 400 g canned diced tomatoes
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp red chili flakes
- 250 ml vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 200 g sliced Spanish chorizo and cook for 4 minutes until it releases its oils and becomes slightly crispy.
- Step 2: Add 1 diced medium onion and 3 minced garlic cloves to the pan, sautéing for 5 minutes until softened and fragrant.
- Step 3: Stir in 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp red chili flakes, cooking for 1 minute until aromatic.
- Step 4: Add 400 g canned diced tomatoes, 400 g drained chickpeas, and 250 ml vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring the stew to a boil, then reduce heat to low and simmer gently for 25 minutes until the sauce thickens and flavors meld.
- Step 6: Stir in 2 tbsp chopped fresh parsley before serving. Enjoy with warm crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Spanish Chickpea and Chorizo Stew take to make?
Total time is about 45 minutes (10 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 Spiced 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 olive oil from drying out.
Can I substitute ingredients in Spiced 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 Spiced 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 Spiced Spanish 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.
