Spicy Portuguese Chorizo and Chickpea Stew

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming stew with spicy chorizo sausage and tender chickpeas simmered in a rich tomato base with smoked paprika and garlic. This Portuguese-inspired pork recipe, ready in about 35 minutes, pairs Portuguese chorizo sausage, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 25 min Serves 4 Portuguese cuisine 380 cal/serving

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Ingredients

8 oz, sliced Portuguese chorizo sausage
1 can (15 oz), drained and rinsed canned chickpeas
2 tbsp olive oil
1 medium, diced onion
3 cloves, minced garlic cloves
1 can (14 oz) canned diced tomatoes
1 tbsp smoked paprika
1/4 tsp red pepper flakes
1 cup chicken broth
to taste salt
to taste black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 8 oz sliced Portuguese chorizo and sauté for 4-5 minutes until the edges are crispy and fragrant.
Step 2: Add 1 diced medium onion and 3 minced garlic cloves to the pan. Cook for 3-4 minutes, stirring occasionally until the onion is softened and translucent.
Step 3: Stir in 1 tbsp smoked paprika and 1/4 tsp red pepper flakes, cooking for 30 seconds until aromatic.
Step 4: Add 1 can (14 oz) diced tomatoes, 1 cup chicken broth, and 1 can (15 oz) drained and rinsed chickpeas. Bring the stew to a simmer and cook uncovered for 15 minutes until the sauce thickens slightly.
Step 5: Season with salt and black pepper to taste. Remove from heat and stir in 2 tbsp chopped fresh parsley before serving warm.