Chorizo and Chickpea Stew: Easy Spanish Recipe

Chorizo is a type of spiced sausage that is typically associated with Spanish cuisine. In Spanish food, chorizo is used both alone as a tasty snack and as a main ingredient in multiple dishes. It is packed with flavour and releases oils that flavour any other ingredients in the dish. One of our favourite dishes that use these Spanish sausages is chorizo and chickpea stew.

It is a recipe that we have developed over time, adapting as we went along to suit our tastes. We add garlic, chilli, smoked paprika, and oregano to enhance the flavours of the chorizo and create a delicious tomato-based sauce typical of Spanish cuisine. The celery, peppers, and chickpeas add both flavour and substance.

Although we use chopped chorizo rings in our recipe, it is possible to buy pre-sliced chorizo, which will save you time. However, we prefer to cut chunks as the thin slices take away a textural element of the dish. You can also switch other ingredients or add additional ones, such as spring onions, fresh tomatoes, and sweet peppers.

Our chorizo and chickpea stew recipe is easy to make, budget-friendly, and delicious. Here is our recipe for chorizo and chickpea stew.

Chorizo and Chickpea Stew: Easy Spanish Recipe

Recipe by Liz FlynnCourse: International Recipes, Recipes, Recipes with MeatCuisine: SpanishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Vegan

NO

Vegetarian

NO

Gluten-free

YES

Dairy-free

YES

Ingredients for the Chorizo and Chickpea Stew

• 2x 200g chorizo rings, cut into chunks or diced

• 2 tins of chopped tomatoes

• 4 sticks of celery, thinly sliced

• 2 thinly sliced peppers

• 1 tin of chickpeas, drained and rinsed

• 2 tbsp tomato puree

• 6 garlic cloves, crushed

• 3 finger chillies

• 1 tbsp smoked paprika

• 2 tbsp sugar

• 1 tsp chilli powder

• 1 tbsp dried oregano

• A cup of water

• Black pepper

• 1 tbsp olive oil

Directions: How to Make the Chorizo and Chickpea Stew

• Put a large pan over medium-high heat on the hob and add the olive oil.
• Next, add the chorizo and cook for five minutes, occasionally stirring, until the edges of the chorizo begin to brown.
• Remove the chorizo from the pan and set aside in a bowl.
• Add the celery and peppers to the pan, and cook for five minutes, stirring once or twice.
• Then, add the chopped garlic and chilli. Cook for another two minutes.
• Add the chopped tomatoes, chickpeas, and water to the pan, and stir the ingredients together.
• Next, add the tomato puree, chilli powder, oregano, and smoked paprika.
• Stir the ingredients together before cooking for another 20 minutes, then serve the chorizo and chickpea stew.

Additional Tips

• Not a fan of chickpeas? Omit them from the recipe and replace them with another type of bean or extra peppers and celery.
• Prefer a spicier stew? Add extra fresh chillies and chilli powder to the chorizo and chickpea stew recipe. Likewise, if you prefer a milder flavour, reduce the chilli or omit it from the recipe.
• The longer you simmer the stew, the better the flavours develop. Similarly, eating warmed up the next day is delicious due to the flavour development.
• We serve our chorizo and chickpea stew recipe with rice and flatbreads. However, you can serve it with crispy potatoes, vegetables, or pitta bread.
• We enjoy the smoky flavour of smoked paprika, but you can switch this ingredient to regular paprika if you prefer.

If you enjoyed our recipe for Chorizo and Chickpea Stew…

You might also like our recipes for Spanish eggs with chorizo, chicken and chorizo platter, and creamy chicken, chorizo, and tomato pasta bake.

Have you tried this recipe? Let us know what you think in the comments below.