This chorizo chickpea stew is a smoky, brothy skillet meal built from sliced chorizo, crushed tomatoes, and satisfying chickpeas.
Everything simmers in one pot with garlic, thyme, smoked paprika, and a bay leaf, so the sauce turns rich and slightly thick while the sausage flavors the whole pot. Scoop it up with buttered crusty bread for a meal that feels generous on a weeknight.
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Why This Chorizo Chickpea Stew Recipe Works
Chorizo releases paprika red fat as it browns, and that fat becomes the flavor base for the whole pot. Browning the slices first gives crisp edges and builds depth before any liquid goes in.
Smoked paprika, thyme, and garlic bloom briefly in the hot fat, which brings out their aroma. Crushed tomatoes and chicken broth then add body and balance the richness of the sausage.
Chickpeas turn the dish into a full meal with fiber and plant protein. A gentle simmer without a lid reduces the sauce so it clings to every spoonful instead of tasting thin.
Ingredients for Chorizo Chickpea Stew
- 1 1/2 tbsp olive oil
- 8 oz chorizo, cut into 1/3 inch slices, about 2 links
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika, or regular paprika
- 1 bay leaf, fresh if possible
- 14 oz can crushed tomatoes
- 14 oz can chickpeas, drained
- 1 cup low sodium chicken broth
- 1/8 tsp kosher salt, to taste
- 1/4 tsp black pepper
Chorizo: Use firm Spanish style chorizo for slices that hold their shape. Fresh chorizo works too and should be cooked until it reaches 160 degrees F.
Chickpeas: Drain them well. Any other white bean, such as cannellini, makes a fine swap.
Crushed tomatoes: They give the stew a thick, spoonable base. Passata also works.
Smoked paprika: It adds smoky depth. Regular paprika is a milder substitute.
Chicken broth: Low sodium broth lets you control the salt, since the chorizo already brings plenty.
How to Make Chorizo Chickpea Stew
1. Brown the chorizo. Heat the oil in a large saucepan over medium high heat, add the chorizo slices, and cook for about 3 minutes, until golden and the oil turns red.
2. Bloom the aromatics. Stir in the garlic, thyme, smoked paprika, and bay leaf and cook for about 1 minute, until fragrant.
3. Add the liquids. Pour in the tomatoes, chickpeas, broth, salt, and pepper and stir to combine.
4. Simmer. Bring to a simmer, then lower the heat to medium low and cook uncovered for about 15 minutes, stirring now and then, until the sauce reduces and thickens.
5. Finish. Remove the bay leaf, taste for seasoning, and spoon the stew into bowls while it is hot.
How to Serve Chorizo Chickpea Stew
Spoon the stew into warm bowls and serve with crusty bread or crisp garlic bread slices to mop up the sauce. A wedge of cheesy chile cornbread makes a satisfying side, and soft dinner rolls work well too. Round out the table with a crisp Italian house salad for something fresh.
How to Store and Reheat Chorizo Chickpea Stew
Cool the stew and refrigerate it in an airtight container for up to 4 days. Freeze portions for up to 3 months. Reheat on the stove over medium heat, adding a splash of broth or water if it has thickened, until it reaches 165 degrees F.
Tips and Variations for Chorizo Chickpea Stew
Watch the salt. Chorizo and canned goods are salty, so taste at the end before adding more.
Add greens. Stir in a handful of spinach or chopped kale in the last 2 minutes.
Make it thicker. Mash a few chickpeas against the side of the pot for a creamier sauce.
Use smoky heat. A pinch of cayenne or red pepper flakes adds a gentle kick.
Skip the bread. Spoon the stew over rice or polenta for a gluten free meal.
Brighten at the end. A squeeze of lemon juice or a splash of sherry vinegar wakes up the flavors.
Different beans. White beans, cannellini, or butter beans work in place of chickpeas.
Cool before storing. Do not leave the pot out for more than two hours. For general guidance on serving soups and stews safely, see the University of Nebraska serving soup safely guide.
Frequently Asked Questions About Chorizo Chickpea Stew
What kind of chorizo works well in chorizo chickpea stew?
Firm, cured Spanish style chorizo holds its shape and gives a deep paprika flavor. Fresh Mexican style chorizo also works but crumbles into the sauce and must reach 160 degrees F.
Can I make chorizo chickpea stew with dried chickpeas?
Yes. Soak and cook them until tender first, then use about 1 1/2 cups cooked chickpeas in place of the can.
How do I thicken chorizo chickpea stew?
Simmer it uncovered for a few extra minutes, or mash a handful of chickpeas into the sauce with a spoon.
Can I freeze this stew?
Yes. Cool it completely, freeze it in airtight containers for up to 3 months, and reheat gently on the stove.
What can I add to make it more filling?
Stir in spinach or serve it over rice. For diced potatoes, add them with the broth and simmer until they are tender.
Chorizo Chickpea Stew with Smoked Paprika
Equipment
- Large saucepan
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 1 ½ tbsp olive oil
- 8 oz chorizo cut into 1/3 inch slices, about 2 links
- 2 cloves garlic minced
- ½ tsp dried thyme
- ½ tsp smoked paprika or regular paprika
- 1 bay leaf fresh if possible
- 14 oz crushed tomatoes 1 can
- 14 oz chickpeas 1 can, drained
- 1 cup low sodium chicken broth
- ⅛ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Heat the oil. Warm the olive oil in a large saucepan or small pot over medium high heat.
- Sear the chorizo. Add the chorizo slices and cook for about 3 minutes, until browned on both sides.
- Bloom the spices. Add the garlic, thyme, smoked paprika, and bay leaf and stir for 1 minute, until the pot smells fragrant.
- Add the base. Stir in the tomatoes, chickpeas, broth, salt, and pepper, scraping up any browned bits from the bottom.
- Simmer. Bring to a boil, reduce to medium low, and simmer uncovered for 15 minutes, stirring regularly, until thick.
- Serve. Fish out the bay leaf and serve hot, ideally with crusty bread spread with butter.
