Chorizo Chickpea Stew is a delicious and filling meal that combines the rich flavors of chorizo with the wholesome goodness of chickpeas. This fast recipe is perfect for busy weeknights or when you want something hearty without spending too much time in the kitchen.
Why Make This Recipe
This recipe is not only quick and easy, but it’s also packed with protein and flavor. Chorizo adds a spicy kick, while chickpeas provide a nice texture and boost of nutrition. It’s a one-pot dish, which means less cleanup, and it pairs well with crusty bread for a cozy meal. Whether you’re cooking for yourself or your family, this stew is sure to satisfy!
How to Make Chorizo Chickpea Stew
Ingredients:
- 1 1/2 tbsp olive oil
- 250g / 8 oz chorizo (2 pieces), cut into 8mm / 1/3″ slices (Note 1)
- 2 garlic cloves, minced
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika (sub normal paprika)
- 1 bay leaf, preferably fresh, otherwise dried
- 400g / 14 oz can crushed tomato
- 400g/14 oz can chickpeas, drained (or other beans of choice)
- 1 cup chicken stock/broth, low sodium
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
Directions:
Sauté chorizo: Heat the olive oil in a large saucepan or small pot over medium-high heat. Add chorizo and cook for about 3 minutes, or until it turns golden brown.
Sauté aromatics: Add the minced garlic, dried thyme, smoked paprika, and bay leaf. Stir for about 1 minute to release the flavors.
Add everything else: Pour in the crushed tomato, chickpeas, chicken stock, salt, and black pepper. Stir everything together, bring to a simmer, then lower the heat to medium-low. Let it simmer gently without a lid.
Cook: Allow the stew to cook for about 15 minutes, stirring regularly to prevent the base from catching. The sauce should reduce and thicken.
Serve: Remove the bay leaf and serve hot. This dish is especially delicious with crusty bread slathered with butter!
How to Serve Chorizo Chickpea Stew
Serve this stew hot in a bowl. You can top it with fresh parsley for a touch of color, and don’t forget the crusty bread for dipping! This stew is versatile enough that you can also serve it over rice or quinoa for additional heartiness.
How to Store Chorizo Chickpea Stew
Allow the stew to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to Make Chorizo Chickpea Stew
- Use fresh chorizo for the best flavor. If you can’t find fresh, pre-cooked chorizo works too, but the flavor will be slightly different.
- Feel free to add more vegetables like spinach or kale for additional nutrients.
- Adjust the spices to your taste; add more paprika for extra smokiness or a pinch of cayenne for heat.
Variation
You can easily swap chickpeas for other beans, such as kidney beans or black beans, depending on your preference. Additionally, you could add diced bell peppers or zucchini for a veggie boost.
FAQs
1. Can I make this stew in advance?
Yes! It stores well in the fridge for a few days or can be frozen for longer storage.
2. Is it possible to make this dish vegetarian?
You can omit the chorizo and use vegetable broth instead, adding heartier vegetables for flavor.
3. Can I use canned chorizo instead of fresh?
While canned chorizo can be used, the flavor and texture will differ. Fresh chorizo gives the best results.
Enjoy making your Chorizo Chickpea Stew and revel in the incredible flavors it brings to your table!
Chorizo Chickpea Stew
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 250 g chorizo, cut into 8mm slices About 2 pieces
- 2 cloves garlic, minced
- 0.5 tsp dried thyme
- 0.5 tsp smoked paprika (can substitute with regular paprika)
- 1 leaf bay leaf Preferably fresh, otherwise dried
- 400 g crushed tomato 1 can
- 400 g chickpeas, drained (or other beans of choice)
- 1 cup chicken stock/broth, low sodium
- 0.25 tsp cooking/kosher salt
- 0.25 tsp black pepper
Instructions
Preparation
- Heat the olive oil in a large saucepan or small pot over medium-high heat.
- Add chorizo and cook for about 3 minutes, or until it turns golden brown.
- Add the minced garlic, dried thyme, smoked paprika, and bay leaf. Stir for about 1 minute to release the flavors.
Cooking
- Pour in the crushed tomato, chickpeas, chicken stock, salt, and black pepper.
- Stir everything together, bring to a simmer, then lower the heat to medium-low.
- Let it simmer gently without a lid for about 15 minutes, stirring regularly to prevent the base from catching. The sauce should reduce and thicken.
Serving
- Remove the bay leaf and serve hot. This dish is especially delicious with crusty bread slathered with butter.
