Chickpea Stew with Chorizo
If You’ve Got Cold Weather or Just a Craving
Okay, so here’s the thing: I grew up thinking stew was what you made when you had absolutely no idea what to cook—like, that rainy Friday feeling where even leftovers seem unenthusiastic. And then, somewhere between dodging a leaking roof and discovering chorizo, I stumbled on this Chickpea Stew with Chorizo. Suddenly, everything tasted a little warmer. My very first try I accidentally doubled the smoked paprika (I thought it was chili powder, hand on heart) and you know what? Family ate it up anyway, barely a grumble. That’s stew magic. Also: it’s one of those dishes where the leftovers—if you have any—actually seem better the next day. Or maybe that’s just wishful thinking.
Why I Keep Making This (And Maybe You Will Too)
I whip this up when I need food that’s like a cotton blanket, a little spicy round the edges. My family goes a bit loopy for it (unless I get too enthusiastic with the garlic; lesson learned). It’s also my go-to for Sunday nights when the fridge isn’t exactly brimming with culinary promise. And hey, it’s good for feeding a crowd—unless you’re hoping for leftovers. Oh, and stirring that big pot with the chorizo sizzling? Might be the most soothing sound in my kitchen. Sometimes, it does splatter though, so keep an eye on your shirt.
Ingredients (With My Usual Chaos)
- 2 tablespoons olive oil (or just a generous glug—sometimes I use sunflower oil if that’s closer to hand)
- 1 large onion, chopped (red or yellow, honestly whatever you find at the bottom of the veg drawer)
- 2 cloves garlic, minced (or more, but you’ve been warned!)
- 150g chorizo, sliced into coins (my grandmother swore by the spicy kind, but the mild totally works; supermarket own brand is fine, promise)
- 1 large red bell pepper, diced (yellow gives a slightly sweeter vibe, which I like too)
- 2 cans (400g each) chickpeas, drained and rinsed (I tried using dried, and you basically have to start yesterday, so canned wins)
- 1 can (400g) chopped tomatoes (or use passata, I sometimes do if that’s what’s lurking in the cupboard)
- 500ml chicken or veg stock (cube or bouillon is just fine; I’m not making stock from scratch, are you?)
- 1 teaspoon smoked paprika (or regular if that’s all you’ve got, but it makes a difference, really)
- 1/2 teaspoon ground cumin (optional, but it adds a nice background hum)
- Salt and pepper, to taste
- A small handful of fresh parsley, chopped (or cilantro, but only if you don’t think it tastes like soap)
How I Throw It All Together (Mostly)
- Heat your olive oil in a biggish pot over medium heat. If you hear sizzling, you’re halfway there. Toss in your chopped onion and let it soften for about 5 min. (If it starts catching, a splash of water fixes things—learned that the smoky way.)
- Add the sliced chorizo. It should start releasing this reddish oil, which smells kind of amazing. Stir now and then; this is where I sometimes sneak a bite, because honestly, who can resist?
- Chuck in the garlic, bell pepper, paprika, and cumin. Cook for another 2–3 minutes; don’t worry if things look a bit unruly. Give it a quick stir, get everything cozy together.
- Tip in the chickpeas and canned tomatoes. Give a good stir and let it bubble a bit; if it seems too dry, the stock’s up next anyway.
- Pour in your stock—enough to cover, give or take—then bring to a friendly simmer. Cover, then let it hang out on low for about 20–25 minutes. By the end, it should be a bit thicker, not watery. And honestly, don’t stress if it’s runnier than you’d like, just let it boil a few more minutes. That’s what I do anyway.
- Taste, season with salt and pepper, maybe a squeeze of lemon if you’re feeling fancy. Stir in chopped parsley right before serving. (Though I once chucked it in too early and it just vanished, so—best at the end!)
Notes from My Messy Kitchen
- I once forgot the cumin, and nobody noticed. On the other hand, too much smoked paprika and even the dog looked offended.
- Sometimes I’ll add a splash of red wine if there’s some open, but not if it’s the last glass—priorities, you know?
- Doing the washing up is the hardest part. No tip here; just commiseration.
Stuff I’ve Tried (Some Good, Some… Not So Much)
- Swapped chickpeas for butter beans once—worked well, but less hearty.
- Made it with veggie sausage once for my cousin—she liked it, but it didn’t get that smoky oil. Not quite the same, but okay in a pinch.
- I tried adding spinach. It wilted down into nothing, but didn’t taste bad!
What You’ll Need (And What to Improvise With)
- Big heavy-bottomed pot or Dutch oven (but I did it in a regular saucepan once—just needs more elbow grease to stop it sticking)
- Wooden spoon (metal clanks annoyingly, but I mean, any spoon will technically do)
- Sharp knife and chopping board (though I’ve used kitchen scissors to cut the chorizo when I couldn’t be bothered)
On Storing This (If There’s Any Left!)
It keeps in the fridge for 3 days, and I actually think it tastes better the next day—unless someone nicks it for lunch before you get home. Technically, you can freeze it for a couple of months, but honestly, I rarely get the chance. It reheats fine on the hob or microwave; just give it a splash of water or stock because it thickens as it sits.
How I Like to Serve It (And What My Kids Demand)
I love it with crusty bread for dunking—sourdough if I’m feeling posh, or supermarket French loaf if not. Sometimes we do a proper “Spanish night” and have it with a fried egg on top, just to jazz it up because the yolk running into the stew? Heaven. My kids, of course, want grated cheese on everything, so… add cheese if the mood strikes.
What I Learned the Hard Way—A Few Tips
- Don’t try to rush the simmer. I did that once, and it just tasted… flat, sort of like stew in fast-forward.
- Definitely drain those chickpeas—unless you want super salty stew (ask me how I know).
- Let it cool a bit before you tuck in. I once burnt my tongue and missed out on wine and conversation for the rest of dinner.
Your Questions, My (Sometimes Rambling) Answers
- Can I use dried chickpeas?
- Yep, but soak ‘em for at least 8 hours and simmer until tender. Honestly though, I never remember in time, so canned is my default.
- What if I don’t eat pork?
- Go for a good veggie sausage with a smokey flavor, or even smoked tofu—totally different, but not bad at all.
- Is it spicy?
- Depends on your chorizo. I use the spicy stuff, but mild is delicious too, especially if kids are joining in.
- Can I make this ahead for a party?
- Absolutely, it pretty much improves as it sits! Just reheat gently and maybe loosen up with a bit of stock or water.
- Help, mine’s too thick/thin!
- If it’s too thick, splash in water or more stock. Too thin? Crank up the heat and let it bubble away for a few more minutes.
- What wine goes with it?
- Red, usually. But to be honest, whatever I have open. Rioja if I’m feeling fancy; whatever’s on special if not.
Anyway, if you give this Chickpea Stew with Chorizo a try, let me know if you get the same “warm sweater” feeling—or if you find a twist that tops mine (always up for a new stew story). And if you burn the onions, well, just tell everyone it’s extra flavor. Worked for my mum.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 200 grams chorizo sausage, sliced
- 1 medium carrot, diced
- 400 grams canned tomatoes, chopped
- 400 grams cooked chickpeas, drained and rinsed
- 2 cups chicken stock
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Heat the olive oil in a large pot over medium heat. Add the onion and carrot, and cook for 5 minutes until softened.
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2Add the minced garlic and chorizo slices. Cook for 3-4 minutes, stirring, until the chorizo releases its oils.
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3Stir in the chopped tomatoes, chickpeas, chicken stock, and smoked paprika. Season with salt and pepper.
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4Bring to a simmer, reduce the heat to low, and cook uncovered for 30 minutes, stirring occasionally, until the stew thickens and the flavors meld.
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5Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh chopped parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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