Spanish Chorizo and Chickpea Stew
Spanish Chorizo and Chickpea Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 8 ounces Spanish chorizo, casing removed, sliced into 1/4-inch rounds
- 1 yellow onion, medium, diced
- 1 red bell pepper, medium, cored, seeded, and diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon saffron threads, crumbled (optional)
- 1 diced tomatoes, 14.5-ounce can, undrained
- 1 chickpeas, 15-ounce can, rinsed and drained
- 1 1/2 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- as needed crusty bread, for serving
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced chorizo and cook, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 2
Add the diced yellow onion and red bell pepper to the pot. Sauté, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic, smoked paprika, and saffron threads (if using). Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Pour in the undrained diced tomatoes, rinsed and drained chickpeas, chicken broth, and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min
- 5
Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the stew to thicken slightly. Stir occasionally.
⏱️ 20 min
- 6
Remove the bay leaf. Stir the cooked chorizo back into the stew. Season with salt and freshly ground black pepper to taste. If the stew is too thick, add a splash more chicken broth or water.
⏱️ 3 min
- 7
Ladle the hot stew into bowls. Garnish generously with fresh chopped parsley and serve immediately with crusty bread for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spanish Chorizo and Chickpea Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 8 ounces Spanish chorizo, casing removed, sliced into 1/4-inch rounds
- 1 yellow onion, medium, diced
- 1 red bell pepper, medium, cored, seeded, and diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon saffron threads, crumbled (optional)
- 1 diced tomatoes, 14.5-ounce can, undrained
- 1 chickpeas, 15-ounce can, rinsed and drained
- 1 1/2 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- as needed crusty bread, for serving
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced chorizo and cook, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 2
Add the diced yellow onion and red bell pepper to the pot. Sauté, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic, smoked paprika, and saffron threads (if using). Cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
Pour in the undrained diced tomatoes, rinsed and drained chickpeas, chicken broth, and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min - 5
Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the stew to thicken slightly. Stir occasionally.
⏱️ 20 min - 6
Remove the bay leaf. Stir the cooked chorizo back into the stew. Season with salt and freshly ground black pepper to taste. If the stew is too thick, add a splash more chicken broth or water.
⏱️ 3 min - 7
Ladle the hot stew into bowls. Garnish generously with fresh chopped parsley and serve immediately with crusty bread for dipping.
⏱️ 2 min