Spicy Chorizo and Chickpea Stew with Smoked Paprika
A hearty Spanish-inspired stew featuring spicy chorizo, creamy chickpeas, and smoky paprika simmered in a rich tomato base. This spanish-inspired quick meals ready in about 30 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 320 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 pieces Spanish chorizo
- 1 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 2 tsp smoked paprika
- 14 oz (1 can) canned diced tomatoes
- 15 oz (1 can), drained and rinsed canned chickpeas
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 6 oz sliced Spanish chorizo and cook for 3-4 minutes until edges are crispy and oil is released.
- Step 2: Add 1 diced medium yellow onion and 3 minced garlic cloves to the pot. Sauté for 5 minutes until onion is translucent and fragrant.
- Step 3: Stir in 2 tsp smoked paprika, cooking for 1 minute to release its smoky aroma.
- Step 4: Pour in 14 oz canned diced tomatoes, 15 oz drained and rinsed chickpeas, and 1 cup vegetable broth. Stir well and bring to a simmer.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered for 10 minutes until stew thickens slightly.
- Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley and 1 tbsp fresh lemon juice to brighten flavors. Serve warm with crusty bread.
Frequently asked questions
How long does Spicy Chorizo and Chickpea Stew with Smoked Paprika take to make?
Total time is about 30 minutes (10 min prep + 20 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 Spicy 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 olive oil from drying out.
Can I substitute ingredients in Spicy 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 Spicy 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 Spicy Chorizo and Chickpea Stew with Smoked Paprika?
Spanish quick meals 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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