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Home Quick and Easy

Chorizo chickpea stew (quick!)

By:Nagi
Published:26 Jan '23Updated:25 Jan '23
27 Comments
Recipe v Video v Dozer v

This chickpea stew owes its speed and deliciousness to chorizo. It injects a stack of flavour into the thick sauce, and biting into glorious chunks of golden brown chorizo will probably be the best thing that happens to you today. Let’s put chorizo in everything!!

Chorizo chickpea stew in a bowl

A quick-to-make chorizo chickpea stew

I know you ordinarily associate the word “stew” with hours of slow cooking. But in today’s dish, it’s a 15 minute simmer and the end result is something that resembles a stew to me. So although we’ve made it in a fraction of the time, I’m sticking with the name!

Despite the speed, you will not feel robbed of flavour by any stretch of the imagination thanks to chorizo, the powerful little flavour packed Spanish sausages that are the hero of today’s dish. (Sorry chickpeas, but it’s true).

We sauté chorizo slices until golden brown before braising in a tomato-based stew sauce for a mere 15 minutes to infuse the sauce with chorizo flavour. Chickpeas add bulk and texture to the dish, and I love how they too absorb the chorizo flavour!

Sliced chorizo ready to cook
Raw slices of chorizo
Golden brown cooked slices of chorizo
Sautéed golden brown slices of chorizo. Resist nibbling!!!

Pot of freshly cooked Chorizo chickpea stew

What you need

Here’s what you need for this chorizo chickpea stew:

Ingredients in Chorizo chickpea stew
  • Chorizo – The well seasoned cured sausage from Spain is the hero of the dish today (sorry chickpeas!). You get great bang for your buck with chorizo – so much flavour packed into a little sausage. Find them at the deli or in the cured meats section of the fridge.

    Alternatives – Any smoked sausage (like kranskey’s, German sausages etc).

    Tip – Get extra and make everybody’s favourite smoked sausage and rice, or a big paella!

  • Chickpeas – We’re just going canned today, for convenience, for this quick ‘n easy meal. Just crack open that can!

  • Crushed tomato – This is already kind of smushed so it breaks down more easily into a thick sauce compared to, say, diced tomato which has larger chunks. Diced tomato will work too though, you just may want to simmer for a bit longer to let them break down a bit. If you only have whole canned tomato, crush them with your hands or use a potato masher before putting the pot.

  • Chicken stock/broth – I like to use low sodium so I can control the salt in this. We do get quite a bit of salt from the chorizo so it really is better to use low-salt stock.

    Vegetable stock also works, but chicken stock does give the stew sauce deeper flavour.

  • Bay leaf, thyme and smoked paprika – Herb and spice flavours for the sauce. Sautéed with the chorizo to bring out toasty flavour before adding the liquids. Great trick to get more flavour into your dishes – toast those herbs and spices!

  • Garlic – This dish was never going to happen without garlic!


How to make chorizo chickpea stew

Stew-like results with stir-fry speed! OK, fine, that’s a wee bit of an exaggeration. It takes longer than a stir-fry. 😂 But it’s MUCH faster than traditional stews!!!

Sauté the chorizo until golden. Toast the spices for 1 minute. Tip in the chickpeas and tomato then simmer for 15 minutes. Stew. Done!

How to make Chorizo chickpea stew
  1. Sauté chorizo slices in a little oil until beautifully golden and caramelised. Don’t be tempted to shortcut this step! The chorizo tastes so much better when it’s browned, plus we want to coax the tasty highly flavourful oil out of the chorizo so it can flavour everything else in this dish!

  2. Sauté herbs & spices – Once the chorizo is golden, add the bay leaf, thyme and paprika. Toast it for a minute, inhaling deeply to enjoy the smell! It really is so good. (Oh, and we toast the herbs and spices to bring extra flavour out of them. Not just so we can enjoy the smell! 😂).

  3. Add everything else – Add the chickpeas, tomato, chicken stock, salt and pepper, then give it all a good stir.

  4. Simmer for 15 minutes with the lid off until the sauce thickens. Then that’s it! Ready to serve. 🙂

Chorizo chickpea stew in a bowl

Serve with crusty bread for dunking, for a quick ‘n easy meal (suggestion: everybody’s favourite no-knead Crusty Artisan Bread), or flatbreads for scooping.

Alternatively, serve it over a starchy vehicle of choice, such as mashed potato (mashed cauliflower for a low-carb option), couscous or small pasta (like orzo/risoni, orecchiette, small macaroni).

For a quick salad or vegetable side, use whatever greens you have in the fridge, raw or steamed, and toss with my Everyday Salad Dressing. Or browse all vegetable sides to find something that inspires!

Dinner. Done. How fast was that??? And just wait until you taste it! You are going to be amazed how much flavour is packed into that pot of stewy deliciousness for such an easy dish.

Such is the miracle of chorizo. So much power packed into one little sausage.

Enjoy! – Nagi x


Watch how to make it

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Chorizo chickpea stew in a bowl

Chorizo chickpea stew (fast)

Author: Nagi
Prep: 7 mins
Cook: 20 mins
Mains
Spanish, Spanish Style, Western
5 from 4 votes
Servings2 – 3 people
Tap or hover to scale
Print
Recipe video above. This is a great, hearty, full flavoured Spanish-inspired stew that's quick to make. Chorizo is the shortcut here, adds a ton of flavour into the sauce!
Serve this as a chunky soup with crusty bread for mopping, flatbreads for dunking, or like stew over a bed of couscous, small pasta (like orzo/risoni, orecchiette), mashed potato or cauliflower puree. For an extra hit of protein, top with a fried egg. YUM!
Serves 2 hearty appetites, or 3 normal appetites.

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 / 14oz 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

Instructions

  • Sauté chorizo – Heat olive oil in a large saucepan or small pot over medium high heat. Add chorizo and cook for 3 minutes or until golden.
  • Sauté aromatics – Add garlic, thyme, paprika and bay leaf, then stir for 1 minute.
  • Add everything else – Add tomato, chickpeas, chicken stock, salt and pepper. Stir, bring to a simmer then lower the heat down to medium low so it is simmering very gently.
  • Cook for 15 minutes (no lid), stirring regularly to ensure the base does not catch, until the sauce has reduced and thickened.
  • Serve – Discard bay leaf and serve. I love this with hot crusty bread (slathered with butter!).

Recipe Notes:

1. Chorizo are Spanish cured sausages readily found in everyday grocery stores, deli or fridge section. Packs a load of flavour, very good bang for your buck. Usually around 125g/4oz each so you’ll need 2. Dish will work fine if you are slightly over or under.
Alternatives – Other smoked sausages will work a treat here. You just want something with loads of flavour as it’s used to add flavour into the sauce.
2. Leftovers will keep for 3 to 4 days in the fridge, or 3 months in the freezer.
3. Nutrition assumes 3 servings.

Nutrition Information:

Calories: 370cal (19%)Carbohydrates: 13g (4%)Protein: 18g (36%)Fat: 27g (42%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 52mg (17%)Sodium: 428mg (19%)Potassium: 505mg (14%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 769IU (15%)Vitamin C: 13mg (16%)Calcium: 62mg (6%)Iron: 4mg (22%)
Keywords: chickpea stew, chorizo recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

When Dozer visited One Meal Northern Beaches early one morning before the volunteers started arriving (this was 6 am!). This is where the meals we make at RecipeTin Meals (my food bank) is donated during the week. I have a team of 3 full time cooks (chef + 2 kitchen hands) who make homemade meals from scratch, 5 days a week. Many recipes from this website! 🙂

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27 Comments

  1. Lynda Wilson says

    January 27, 2023 at 9:30 am

    Congratulations Nagi on your 2023 Australia Day Award for Outstanding Community Service. Recipetin Meals is awesome and you should be very proud!

    The stew looks great too. I am keen to try it when the weather cools and will add it to my one pot camping recipes. Thank you 🙂

    Reply
  2. Susan says

    January 27, 2023 at 9:02 am

    Thanks so much for the heads up on discount for your cookbook. I can’t wait until Feb 21 when it arrives on my doorstep!! You and Dozer enjoy your warm days while we in Ohio, USA are freezing our tails off.

    Reply
  3. Sarah says

    January 27, 2023 at 7:15 am

    Way to go Dozer!! I get up at 4am so you will fit right on. Mind you, we are freezing but not as bad as prior years, my Goldie’s loved it in the snow so, come on over
    XOXO

    Reply
  4. Cliff says

    January 27, 2023 at 7:07 am

    5 stars
    Great recipe, really comforting and substantial. We added a couple of pieces of cod loin to the top for the last 10 mins.

    Reply
  5. Debra Parks says

    January 27, 2023 at 5:09 am

    Got the chorizo today to give this a go. 💯 exciting countdown to receiving your cookbook next month here in Canada! Congratulations Nagi and thanks for so many of our family now favourite creations 🤗

    Reply
  6. marti says

    January 27, 2023 at 4:51 am

    5 stars
    The beauty of well used soup bowls is SO aesthetically pleasing. Thanks for the visual Wabi Sabi! I am making this recipe for dinner tonight. Love and HUGS to you and Dozer! Grateful for your AWESOME-NESS!

    Reply
  7. Jonathan says

    January 27, 2023 at 4:04 am

    5 stars
    Like mostly all of your offerings this dish makes my mouth water.
    Love what you are doing for a needy community.
    I ordered my book the very first chance I could so I’m afraid the discount won’t save me a dime. But I’m looking forward to receiving it and Cooking 🥘!!!

    Reply
  8. Leslie says

    January 27, 2023 at 3:49 am

    I will make this recipe this weekend as it blends my love of chickpeas and my husband’s love of sausage. I love your website and it helps with reminders of Sydney, where we lived fir 13 years. Now in Canada these small reminders are great. Made your pavlova this past weekend and it was great! Thank you

    Reply
  9. Jenn says

    January 27, 2023 at 2:12 am

    OMG! I just got some chorizo from the grocery, just need to grab a can of chickpeas. I can’t wait to try this! It is freezing, snowing and freezing rain here in Ohio and I am all about this “stew”! Thanks Nagi and give Dozer a kiss for me! xoxo

    Reply
  10. Robert Pringle says

    January 26, 2023 at 9:21 pm

    Fantastic. Did you use spicy(hot) chorizo?

    Reply
  11. Arve Torkelsen says

    January 26, 2023 at 8:55 pm

    Today I received your site in “Norwegian”. It’s not Norwegian. Entertaining and funny reading (so many new words!), but unuseful for making food. Try to make your robot to translate the Norwegian text back to English. How can I get back the (originally) English version? All the best!

    Reply
  12. Helen says

    January 26, 2023 at 7:10 pm

    I clicked on the link and saw that you won an Australia Day Community Award. Congratulations!!! You are a very worthy winner. XX

    Reply
  13. Iris Burrows says

    January 26, 2023 at 5:03 pm

    We have this sort of meal in winter, but I add onion, garlic, chili powder and sweet potato, and I agree, it is absolutely delicious!

    Reply
  14. Alicia says

    January 26, 2023 at 5:01 pm

    Is the Chorizo Mexican or the Spanish that we could in New York when I was a child? All I can find in the Chicago area is the Mexican which is very soft and falls apart when cooked. The one I am looking for is more like Pepperoni. Which one did you use?

    Reply
    • Sandra says

      January 26, 2023 at 8:47 pm

      I’m guessing Spanish as that’s what’s commonly sold in the city where Nagi lives

      Reply
    • Lisa says

      January 27, 2023 at 3:10 am

      Outside the US, everyone means Spanish chorizo. You can see in the photos it’s the firm, sliceable kind. Can you get andouille?

      Reply
    • Wendy says

      January 27, 2023 at 10:20 am

      Her notes section states Spanish and to look for it in the deli or refrigerated area. Also in her narrative she references the Spanish style. Enjoy-looking forward to making this myself.

      Reply
  15. Gail says

    January 26, 2023 at 4:59 pm

    Congratulations Nagi on your Australian Day award! Well deserved – you do so much for the less fortunate in the community.
    Hope you had a lovely Australia day. Love to Dozer.

    Reply
  16. Eha says

    January 26, 2023 at 4:58 pm

    5 stars
    Lordie. Nagi – you got the new kitchen – absolutely fabulous! Oh – your book was waiting for me when I got home from hospital – nearly three months ago! OK – I do have a Queen-sized bed, but – the book has shared it with me every night ’cause I am still reading and enjoying and shall soon be cooking from it 😉 !!!

    Reply
    • Eha says

      January 26, 2023 at 6:45 pm

      Gail made me do some homework – delighted with your recognition – well deserved, Nagi ! . . . And the chickpea stew will be made . . . just other matters have been just a tad more exciting this Australia Day !!!

      Reply
  17. Mike says

    January 26, 2023 at 4:07 pm

    Looks lovely Nagi but a low on veggies – I’ll make this tomorrwo night but I’m planning to add red pepper and maybe courgette/zucchini as well, and maybe even some black olives. Happy Australia day!

    Reply
    • Tania says

      January 26, 2023 at 4:36 pm

      This is actually a staple dish in Spain that one usually has once a week in the winter and some ingredients may differ from household to household, but normally it also comes loaded with vegetables cut in bite-sized pieces. Potatoes, carrots and onions make an appearance, and some may also add celery, red bell peppers and / or pumpkin. I’d add the vegetables when you add everything else except for the chickpeas, simmer for about 15 minutes till the veggies are nearly tender (maybe add some water so that the chicken stock doesn’t entirely evaporate), then add the chickpeas and simmer for a further 15. The idea is that the veggies melt in your mouth.

      Reply
      • Mike says

        January 26, 2023 at 4:42 pm

        That’s great to know Tania, thanks. Have had this in Spain myself but so many years ago I forgot exactly what veggies were in it.

        Reply
    • Allison Liebowitz says

      January 26, 2023 at 4:39 pm

      Ha! It’s the LACK of veggies that draws me to this! To each her own the lady said as she kissed her cow!

      Reply
      • Lisa says

        January 27, 2023 at 3:11 am

        Beans & legumes are vegetables. Sorry!

        Reply
      • Wendy says

        January 27, 2023 at 10:25 am

        According to my husband, vegetables only belong in a casserole. Hee hee

        Reply
    • Jennifer Howland says

      January 26, 2023 at 5:11 pm

      Oh yes, I think zucchini would be awesome, and my original thought was carrots, as well <3 Thank you for sharing this recipe, Nagi 😀

      Reply

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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