When the evening gets cool and you want one pot that can feed hungry campers without a fussy setup, this Spanish Chickpea and Chorizo Stew brings smoky, savory, hearty warmth to the table. The stew format works well around camp because it can simmer while people set up chairs, slice bread, or get bowls ready, giving a filling dinner without juggling several pans.
Camp Setup Notes
Plan on a sturdy pot or Dutch oven, a reliable burner, and a spoon or ladle that can reach the bottom of the pot without scraping your knuckles on the rim. As a camp stove recipe, it is easiest to manage over steady heat rather than a shifting flame. Pack the chorizo cold in the cooler, keep opened cans or prepped vegetables in sealed containers, and bring bowls that are deep enough for broth. A small cutting board, a can opener, and a heat-safe trivet make serving smoother. During cleanup, wipe the oily pot with a paper towel before washing so you use less water and avoid sending greasy bits into the dish tub.
Why This Recipe Works for Camping
Spanish Chickpea and Chorizo Stew suits camp dinners because the main components are sturdy, filling, and forgiving. Chorizo seasons the pot as it browns, chickpeas hold their shape better than many softer beans, and the tomato base can simmer gently while the campsite settles down for the evening. It is a good fit for a family camping dinner or a small group camping dinner because people can serve themselves from the pot and go back for more if needed. The stew also pairs easily with bread, tortillas, or a simple salad, so you can round out the meal without adding much work.
Prep Ahead Suggestions
Before the trip, portion spices into a small jar, drain and pack chickpeas if you do not want to deal with cans at camp, and chop any vegetables that will hold well in the cooler. If using sliced chorizo, separate it in a leakproof container so it is ready to brown when the pot is hot. You can also pack bread or other sides in a dry bin where they will not get crushed. For make-ahead camping food planning, keep wet ingredients and dry sides separate until dinner so the stew stays brothy and the bread keeps its texture.
Storage and Leftovers
Leftover stew should be cooled as quickly as practical after dinner, then moved into a sealed container in the cooler. Because chickpeas keep their bite fairly well, leftovers can be reheated the next day over low heat with a splash of water or broth if the pot has thickened. Avoid leaving the stew sitting out while the fire dies down or while dishes wait; portion what you expect to eat, then pack the rest away before cleanup drags on. If you are breaking camp the next morning, use leftovers early or pack them out in a chilled container.
Questions About Spanish Chickpea and Chorizo Stew
Can Spanish Chickpea and Chorizo Stew simmer on a single-burner camp stove?
Yes. Use a pot with a wide base, brown the chorizo first, then keep the stew at a gentle simmer rather than a hard boil. A low, steady flame helps the chickpeas stay intact and keeps the tomato base from sticking to the bottom. Stir from the edges toward the center every few minutes, especially if your stove has a narrow hot spot.
How do I keep the chickpeas in Spanish Chickpea and Chorizo Stew from getting mushy at camp?
Add them after the chorizo has rendered and the liquid ingredients are in the pot, then simmer just long enough for the stew to thicken and warm through. If you pre-drain chickpeas at home, pack them in a firm container rather than a soft bag so they do not get crushed in the cooler. Reheat leftovers gently for the same reason.
Spanish Chickpea and Chorizo Stew
Equipment
- cast iron Dutch oven or deep skillet
- Wooden spoon
- chef's knife
- Cutting board
Ingredients
- 8 oz Spanish chorizo sausage sliced into half-moons
- 1 15-oz can chickpeas drained and rinsed
- 1 small yellow onion diced
- 1 each red bell pepper diced
- 3 cloves garlic minced
- 1 14-oz can diced tomatoes
- 1 cup chicken broth or water
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/4 cup fresh parsley chopped, for serving
Instructions
- Heat olive oil in the Dutch oven over medium heat. Add chorizo slices and cook 3–4 minutes, stirring, until browned and fragrant.
- Add onion and bell pepper. Sauté until softened, about 4 minutes. Stir in garlic and cook 1 minute more.
- Add smoked paprika, oregano, salt, and pepper. Stir in chickpeas, diced tomatoes with juice, and chicken broth. Bring to a simmer.
- Reduce heat to low, cover, and cook 15–20 minutes, stirring occasionally, until flavors meld and stew thickens.
- Taste and adjust salt if needed. Serve hot, garnished with chopped parsley.