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Home Quick and Easy

Chorizo chickpea stew (quick!)

By:Nagi
Published:26 Jan '23Updated:25 Jan '23
85 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 minutes mins
Cook: 20 minutes mins
Mains
Spanish, Spanish Style, Western
4.97 from 33 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 @recipe_tin.

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Hi, I'm Nagi!

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85 Comments

  1. JANE says

    February 15, 2023 at 12:52 pm

    5 stars
    Brilliant recipe made sure I bought some chorizo and went exactly by recipe except I did not have dried thyme just fresh, definitely a regular on the meal plan. Thank you Nagi

    Reply
  2. Dariel says

    February 13, 2023 at 12:46 pm

    Gosh this was tasty! I was looking around for something to make for dinner as I’d forgotten to defrost something. Just happened to have 2 chorizos in the fridge so it was obviously meant to be! Such great flavour for so few ingredients! Thanks Nagi, another delicious recipe 😋

    Reply
  3. Angela says

    February 12, 2023 at 9:56 am

    Thanks Nagi for letting us know about the sale in Canada. That helps me to afford your fabulous book and since it’s not released here yet, my preorder still qualifies for the bonus recipes. 🙆‍♀️🎉🎊

    Reply
  4. Nina Russell says

    February 10, 2023 at 12:19 pm

    My family and I are not fans of chickpeas (read hate) can I use cannellini beans instead?

    Reply
  5. Chris says

    February 10, 2023 at 8:44 am

    Left a review, forgot to leave the well-deserved 5 stars.

    Reply
  6. Cecilia says

    February 8, 2023 at 5:13 pm

    5 stars
    We added carrots and fresh thyme and used tomato passata instead and it was still delicious. Quick and easy and smells amazing. Thank you!

    Reply
  7. Gabby says

    February 7, 2023 at 8:52 pm

    This was a delicious, quick, easy and cheap mid week meal. We had it with fresh bread so only one pot too! This one will be going on our rotation.

    Reply
  8. Tee says

    February 5, 2023 at 10:43 am

    5 stars
    I just made this recipe only used a milder Portuguese sausage instead of spicy chorizo and it still turned out well. Served it with a fresh crusty baguette. We had a guest over for dinner and she immediately asked for the recipe after eating a bowl full!

    Reply
  9. Rach says

    February 3, 2023 at 7:33 pm

    5 stars
    Delicious and so easy. Walked in after a 13 hour shift and had smashed it together with a bake at home dodgy “French” baguette from woolies…. my son and I were so happy. Simple, great food!
    You’re the best!

    I am going to sweat down a red onion thinly sliced the next time (couldn’t be bothered this time) and a dash of cayenne pepper. I think even a red capsicum sliced thinly in this cooked with the onion would be awesome – yes it would take more time and the original recipe is awesome but if you have a smidge more time and you wanted to bulk it out… 🤌🏻🤌🏻🤌🏻

    Reply
  10. Briar says

    February 3, 2023 at 11:01 am

    5 stars
    So simple and delicious . Can imagine this on a cold and frosty night being so warming .
    Another one of your super recipes – thank you Nagi.

    Reply
  11. Laureen W says

    February 3, 2023 at 10:56 am

    5 stars
    Quick weeknight meal that we ate over spaghetti squash. So easy and super flavorful. I added some diced carrots for extra veg. Delicious!! Will absolutely make again.

    Reply
  12. Michelle Souza says

    February 3, 2023 at 3:09 am

    Chorizo Chickpea Stew was nothing short of scrumptious!!!

    Reply
  13. Susanne says

    February 2, 2023 at 6:49 pm

    I am not sure how I came across your website but I am thankful that I did. You are amazing. I made your chickpea and chorizo stew. Wow this was amazing we all loved it so much flavour. Nagi not sure why you dont have your own cooking show. Can’t wait to try more of your recipes.

    Reply
  14. Ange says

    February 1, 2023 at 8:41 pm

    5 stars
    This was amazing! We absolutely loved it. Let us sit for a bit longer and was still beautiful.

    Reply
  15. Harley says

    February 1, 2023 at 7:26 pm

    5 stars
    Absolutely incredible!!! Your site got me into cooking at the end of 2021. I’ve been cooking up a storm for my partner and I every night. This was one of the best tasting meals I’ve had ever. Thank you, Nagi!!!

    Reply
  16. Chris says

    January 31, 2023 at 11:53 am

    So easy and delicious. Will definitely make this again.

    Reply
  17. Kath says

    January 30, 2023 at 5:35 pm

    5 stars
    Another success story Nagi. Loved this recipe I added an onion soooo good! No leftovers either 😊

    Reply
  18. Gage says

    January 30, 2023 at 7:10 am

    Loving all your recipes . Made the slaw with mustard dressing and pineapple. Had it with jerk chicken. Added a little honey in dressing. Delicious!!

    Reply
  19. Nellie says

    January 29, 2023 at 10:48 pm

    5 stars
    Really tasty and warming on a cold day!

    Reply
  20. Deborah says

    January 29, 2023 at 4:33 pm

    Hi Nagi!

    This looks so good! My b/f isnt a big fan of chorizo. What other sausage could be used?
    I would want to add in more veggies like zucchini, carrot, onion, spinach maybe some potato too.

    Reply
    • Angela says

      February 12, 2023 at 10:13 am

      Nagi suggests alternatives in all her recipes including this one.

      Reply
    • Angela says

      February 12, 2023 at 10:09 am

      Tee commented above about using a milder Portuguese sausage. Didn’t specify the name.

      The first time I tried putting chorizo in a big pot of soup, my mother and I found it a bit too spicy. Okay. My Mom found it a lot too spicy! It mellowed overnight and was so delicious the next day. We both loved it.

      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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