Chorizo Chickpea Stew Recipe

There’s something incredibly comforting about a warm, hearty stew, especially when it’s as packed with flavor as this Chorizo Chickpea Stew Recipe. The spicy richness of chorizo blends beautifully with creamy chickpeas and smoky paprika, creating a dish that feels both rustic and satisfying. I love how it’s quick to whip up on busy weeknights but still impressive enough to serve guests.

When I first tried this stew, I was struck by how simple ingredients can come together into such a deliciously layered dish. You’ll find that the combination of tender chickpeas soaking up the flavorful broth and the bold, slightly spicy chorizo makes this recipe a reliable go-to. Plus, it’s versatile and forgiving, perfect for anyone looking to add a bit of warmth and spice to their dinner rotation.

this …

Ingredients You’ll Need

Each ingredient plays a role in balancing the stew’s flavors—chorizo brings spice and fat, while chickpeas add creaminess and texture. Grab good-quality chorizo and canned tomatoes that you love, and the stew practically makes itself.

• Olive oil: Use extra virgin for the best flavor when sautéing the chorizo.
• Chorizo: I recommend Spanish-style chorizo; it adds smoky richness that defines this stew.
• Garlic cloves: Freshly minced garlic really wakes up the base flavors.
• Dried thyme: Adds subtle earthiness—if you have fresh, even better!
• Smoked paprika: This is key for that delicious smoky note; you can use regular paprika if needed but it’s not quite the same.
• Bay leaf: Preferably fresh for subtle herbal depth, but dried works fine too.
• Crushed tomatoes: A sturdy base, go for quality canned tomatoes without added sugar.
• Chickpeas (canned, drained): Pre-cooked chickpeas speed things up and lend creamy texture.
• Chicken stock/broth (low sodium): Controls saltiness and enriches the stew’s body.
• Salt (cooking or kosher): Enhances all the flavors, but start slow—you can always add more.
• Black pepper: Freshly ground for best effect.

Variations

I like to keep this stew classic, but sometimes I tweak it depending on what I have on hand or who I’m cooking for. Feel free to make this recipe your own!

• Vegetarian Variation: Swap chorizo for smoked paprika and a drizzle of good olive oil; add some sautéed mushrooms or smoked tofu to mimic the meaty texture.
• Spice Level: I once added a pinch of cayenne for extra heat, and my family went crazy for the kick.
• Bean Swap: Try white beans, cannellini, or even black beans if you want a different texture or color.
• Stock Options: If you prefer, vegetable stock works just as well to lighten it up a bit.

How to Make Chorizo Chickpea Stew Recipe

Step 1: Fry the Chorizo to Release Its Flavor

Start by heating olive oil over medium-high heat in a large saucepan or small pot. Add the sliced chorizo pieces and cook for about 3 minutes until they turn golden and their oils infuse the pan. This step is crucial because that rendered fat forms the flavor foundation for your stew.

Step 2: Sauté the Aromatics

Next, toss in minced garlic, dried thyme, smoked paprika, and the bay leaf. Stir everything quickly for about a minute—just enough to wake up those spices without burning the garlic. The aroma here is amazing and lets you know the stew is off to a great start.

Step 3: Add the Main Ingredients and Simmer

Pour in the crushed tomatoes, drained chickpeas, chicken stock, salt, and pepper. Give it all a good stir and bring the mixture to a simmer. Then lower the heat so it’s just gently bubbling. Let it cook uncovered for about 15 minutes, stirring regularly to prevent sticking, until the stew thickens and the sauce reduces beautifully.

Step 4: Final Touch and Serve

Discard the bay leaf and give the stew a final stir. Taste and adjust seasoning if needed. Serve hot—my absolute favorite is with thick slices of crusty bread slathered in butter for dunking into that luscious sauce. It’s a total crowd-pleaser every time.

How to Serve Chorizo Chickpea Stew Recipe

Garnishes

I love finishing this stew with a sprinkle of fresh parsley or a little chopped cilantro—it adds a bright contrast to all the smoky richness. Sometimes I also add a dollop of Greek yogurt or sour cream to mellow the spice and make it extra creamy.

Side Dishes

Crusty bread is my go-to companion—nothing beats soaking up all that amazing stew sauce. Roasted vegetables or a simple green salad with a lemon vinaigrette help balance the flavors if you want something fresh on the side.

Creative Ways to Present

For a cozy dinner party, I like serving this stew in individual small cast-iron skillets or rustic bowls placed on wooden boards with bread on the side. It makes the meal feel extra special and homey. You could also spoon it over creamy polenta or fluffy rice to switch things up.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Chorizo Chickpea Stew in an airtight container in the fridge. It keeps well for 3-4 days, and the flavors actually deepen overnight, which is a lovely bonus. Just be sure to cool it fully before refrigerating.

Freezing

This stew freezes wonderfully! I portion it into freezer-safe containers or bags, leaving some room for expansion. When you need a quick meal, just thaw it overnight in the fridge and reheat gently on the stove—or even microwave.

Reheating

When reheating, I recommend warming it slowly on the stovetop with a splash of water or stock to loosen it if needed. Stir regularly to avoid sticking, and add fresh herbs or a squeeze of lemon juice at the end to brighten the flavors back up.

FAQs

Final Thoughts

This Chorizo Chickpea Stew Recipe has become one of my kitchen staples, especially when I need something easy but full of flavor. It’s one of those dishes that feels like a warm hug in a bowl, and I truly think you’ll enjoy how simple it is to make yet so rewarding. Give it a go—you might just end up making it again and again, like I do!

Print