Spicy Spanish Chorizo and Chickpea Stew
A hearty stew combining smoky Spanish chorizo with tender chickpeas simmered in a rich tomato base with smoked paprika and garlic. This spanish-inspired one pot (gluten free) ready in about 40 minutes pairs drained and rinsed canned chickpeas, olive oil, medium, diced yellow 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 into 1/4-inch rounds Spanish chorizo sausage
- 2 cups, drained and rinsed canned chickpeas
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic cloves
- 1 cup canned crushed tomatoes
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped for garnish fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes. Add 8 oz sliced Spanish chorizo and cook for 4-5 minutes until browned and fragrant.
- Step 2: Add 1 diced medium yellow onion and 4 minced garlic cloves to the pot, sautéing for 5 minutes until the onion softens and becomes translucent.
- Step 3: Stir in 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to release the spices’ aromas.
- Step 4: Add 2 cups drained canned chickpeas, 1 cup canned crushed tomatoes, and 1 cup vegetable broth; stir to combine.
- Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 20 minutes until the stew thickens and flavors meld.
- Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Spanish Chorizo and Chickpea 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 Spicy Spanish Chorizo and Chickpea 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 Spicy Spanish Chorizo and Chickpea 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 Spicy Spanish Chorizo and Chickpea 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.
Is Spicy Spanish Chorizo and Chickpea Stew gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
