Name: Chickpea and Chorizo Stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1/2 ring chorizo (sliced); 1 medium red onion (finely diced); 4 garlic cloves (finely chopped); 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1/4 teaspoon red chili flakes; 2 bay leaves; 2 tablespoons tomato paste; 1 can (14 oz / 400 g) diced tomatoes; 2 cups low-sodium chicken stock; 2 cans (14 oz / 400 g) chickpeas (drained and rinsed); A handful fresh parsley (to garnish); Salt and freshly ground black pepper to taste

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This chickpea and chorizo stew is smoky, rich and ready in 30 minutes in one pot. An easy Spanish-style dinner made with pantry staples!

If smoky, hearty bowls are your thing, my Chorizo and Butter Bean Stew and my veggie Easy Chickpea Stew are the ones to try next!

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Chorizo is probably the ingredient I use most in my recipes when I want flavor and crispiness. It's such a hard-working ingredient, isn't it? It seasons its own cooking oil, which means that by the time the slices turn crisp at the edges, half the flavor is already built.

This is why this chickpea and chorizo stew is so easy and tasty. The rest of the stuff you need for it is pantry-friendly and it's on the table in half an hour.

And because it makes a generous four servings, there's a decent chance of leftovers. I say chance because in my experience, seconds happen.

Why you'll love this chickpea and chorizo stew

One pot, 30 minutes and mostly pantry staples.
The chorizo does all the seasoning work for you.
It tastes even better reheated the next day.

What you'll need

Chorizo - You want the cured Spanish ring type that slices cleanly, not fresh Mexican chorizo, which crumbles and cooks very differently. Mild or spicy both work.
Chickpeas - I use canned chickpeas to keep this a 30-minute dinner. Rinse them well to remove any extra salt.
Red onion - I love red onion with chorizo because it's a touch sweeter than regular onion.
Garlic - Four cloves is the minimum for me in stews like this.
Smoked paprika - Plays very nicely with the chorizo and infuses the stew with a deep flavor.
Dried thyme - Again, very nice against the chorizo and smoked paprika.
Red chili flakes - Leave them out if your chorizo is spicy.
Tomato paste - I caramelize it for a minute for a richer taste.
Diced tomatoes - That's chopped tomatoes if you're in the UK. Fire-roasted work beautifully here too.
Chicken stock - Low-sodium is the way to go because the chorizo brings plenty of salt to the party already.

Pro tip

About five minutes before the stew is done, crush a handful of chickpeas against the side of the pan with the back of your spoon to thicken it naturally.

How to make chickpea and chorizo stew

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the olive oil in a large, deep pan over medium heat and cook the sliced chorizo for 3-4 minutes.

adding onions to a Chickpea and Chorizo Stew

Add the red onion to the same pan and cook it for 3-4 minutes until softened, then stir in the garlic, smoked paprika, thyme and chili flakes and cook for another minute. Stir in the tomato paste and let it caramelize for 1-2 minutes.

adding spices to a Chickpea and Chorizo Stew

Tip in the diced tomatoes, chicken stock, chickpeas and bay leaves. Bring everything to a gentle boil, then lower the heat and simmer uncovered for 10-15 minutes, stirring occasionally.

Fish out the bay leaves, season with salt and freshly ground black pepper and scatter fresh parsley on top.

Substitutions and variations

You can swap the chickpeas with butter beans or cannellini if you like. Or you can check out my Easy Butter Bean Stew for a veggie option.
Up the protein by adding chicken - have a look at my Easy Chicken and Chorizo Stew for a heartier option.
Stir a couple of handfuls of baby spinach or chopped kale in the last minutes of cooking.

Recipe tips and notes

Cook the chorizo over medium heat rather than high to avoid burning the paprika oil.
Make sure you taste before adding extra salt. You'll likely need less than you think because the chorizo and the stock are already salty.
Simmer uncovered so the sauce can reduce properly. If it gets too thick, loosen it with a splash of stock.

What to serve with chickpea and chorizo stew

Crusty bread is non-negotiable in our house with most stews, and this one's no exception.
A crisp green salad with a sharp vinaigrette also works wonders if you'd like something lighter.
Leftovers are amazing with a fried egg on top - that's an excellent brunch right there!

Leftovers and storage

Leftovers will keep well in an airtight container in the fridge for up to 4 days. The flavor genuinely improves overnight.
Reheat gently in a pan over medium heat with a splash of stock or water to loosen the sauce, or microwave in short bursts, stirring in between.
Freeze for up to 3 months in individual portions and thaw overnight in the fridge before reheating.

More easy recipes you'll love

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