Spanish Chickpea Chorizo Stew Recipe

Picture this: a cozy evening in, where your kitchen transforms into a warm Spanish hideaway with the rich, smoky aroma of chorizo and chickpeas dancing through the air. This one-pot wonder not only fills your home with irresistible scents but also promises a soul-soothing experience with every spoonful.

Submerge yourself in the delicious and varied flavors of Spain with my version of Spanish Chickpea Chorizo Stew. I love how smoky paprika plays off the well-cooked, tender chickpeas, which are taken to new heights of flavor and heartiness by the sliced chorizo.

My very favorite part of this dish is the warmth and slight kick you get from the cayenne pepper that is folded into the dish, but this ingredient is completely optional.

Ingredients

• Olive Oil: Heart-healthy fat, rich in antioxidants, enhances flavor.
• Chickpeas: High in protein and fiber, aids digestion, provides satiety.
• Spanish Chorizo: Spicy, flavorful protein, adds depth and smoky heat.
• Smoked Paprika: Rich, smoky spice, adds warmth and color.
• Garlic: Antioxidant-rich, boosts immunity, enhances savory flavor.
• Diced Tomatoes: Provides vitamin C, natural acidity, and sweetness.
• Bay Leaf: Aromatic, adds subtle depth and complexity to stews.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 pound Spanish chorizo, sliced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup chicken or vegetable stock
• Salt and pepper to taste
• 1 bay leaf
• 2 tablespoons flat leaf parsley, chopped (for garnish)
• Crusty bread, for serving (optional)

How to Make this

1. Warm the olive oil in a big pot over medium heat. Add the chopped onion and sauté until it turns soft and clear, about 5 minutes.

2. Mix minced garlic, and spices: smoked paprika, ground cumin, and cayenne pepper. Cook them all together for another minute, or until fragrant.

3. Place the sliced chorizo in the pot, and cook it until it starts to brown. This should take about 5 minutes, but you should stir it occasionally to ensure it cooks evenly.

4. Add the diced tomatoes with their juice to the saucepan, along with the other ingredients, and stir to combine.

5. Add the chickpeas, which have been drained and rinsed, to the pot, followed by the stock, either chicken or vegetable.

6. Add bay leaf and season the stew to taste with salt and pepper.

7. Take the mixture to an easy boiling point, then turn the heat down to low. Secure a lid on the pot and let the stew take a slow 20-25 minute ride, with the flavors melding and mingling all the while.

8. Take out the bay leaf from the pot and throw it away.

9. Sample the soup and correct the seasoning if necessary, adding more salt or spices according to your taste.

10. Serve the stew piping hot, garnished with finely chopped parsley. If desired, accompany with slices of rustic, crusty bread.

Equipment Needed

1. Large pot with lid
2. Wooden spoon or spatula
3. Cutting board
4. Knife
5. Measuring spoons
6. Can opener
7. Colander or strainer
8. Ladle (for serving)

FAQ

• What type of chorizo should I use?El sabor auténtico demanda que uses chorizo español, que es un embutido de cerdo curado y ahumado. No te atrevas a usar chorizo mexicano, que no solo tiene una textura distinta, sino también un perfil delicioso muy alejado del que logra el chorizo español.
• Can I make this stew vegetarian?You can absolutely make it vegetarian! Just leave out the chorizo and sub in veg stock for the chicken stock. Add a little more smoked paprika or a dash of liquid smoke to replicate the smoky flavor of chorizo.
• Is the cayenne pepper necessary?You can add the cayenne pepper; that will give you a little heat. Or you can adjust the amount according to your spice tolerance, from none to a lot.
• How do I store leftovers?Keep any remaining stew in an airtight container in the fridge for 3 days. Serve after reheating gently on the stove or in the microwave.
• Can I use dried chickpeas instead of canned?Certainly, dried chickpeas can be utilized. They should, however, be soaked and cooked before being mixed into the stew. To substitute for a can of chickpeas, use approximately 1 1/2 cups of the cooked variety.
• What can I serve with this stew?This stew goes well with bread that’s crusty, and that’s perfect for soaking up the very tasty broth. You could also have it with rice or maybe a simple green salad beside it.
• Can I freeze the stew?You can indeed freeze the stew; it is safe for freezing up to 3 months. Make sure the soup is completely cooled before you pour it into a container meant for the freezer. To serve, thaw the soup in the fridge (overnight is best) and reheat to temperature before serving.

Spanish Chickpea Chorizo Stew Recipe Substitutions and Variations

Canola oil or sunflower oil can be used instead of olive oil.
Chorizo (Spanish): Substitute with smoked sausage or use vegan chorizo for a vegetarian alternative.
Cut up tomatoes: Use fresh tomatoes or sauce made from tomatoes to replace.
Chickpeas: Substitute with white beans or cannellini beans.
Chicken or vegetable stock: Use beef stock or water with a bouillon cube.

Pro Tips

1. Infuse the Oil Before adding the onions, gently heat the olive oil with a whole clove of garlic for an extra depth of flavor. Remove the garlic clove before proceeding with the onions.

2. Enhance the Aromatics Toast the spices (smoked paprika, ground cumin, and cayenne pepper) briefly in the olive oil before adding the garlic. This will intensify their flavors and enhance the aroma of the stew.

3. Maximize Chorizo Flavor After cooking the chorizo, remove a few slices and set them aside to use as a garnish. This keeps them crispy and adds a nice texture contrast when serving.

4. Tomato and Acid Balance Add a tablespoon of tomato paste when adding the diced tomatoes. It will enrich the tomato flavor, and a splash of sherry vinegar at the end of cooking can brighten and balance the stew.

5. Resting Period After the stew has finished cooking, let it sit off the heat with the lid on for about 10 minutes. This brief resting period allows the flavors to settle and develop even further before serving.