For campers who want a smoky, savory, hearty camping dinner, this One-Pot Spanish Chorizo & Chickpea Stew keeps the cooking simple while still giving you a warm bowl after a long day outside. Chickpeas add body, chorizo brings rich paprika notes, and the simmer handles most of the work as camp settles down for the evening.
Why Campers Like This Recipe
Stew is a smart format around camp because it gives you a little flexibility with timing. Once the chorizo is browned and the pot is simmering, you can keep the heat steady and finish setting out bowls, bread, rice, or whatever you brought to round out dinner. The chickpeas make it filling without needing several pans, and the saucy base is easy to scoop into bowls without a lot of fussy plating. For a camping dinner recipe, the biggest advantage is that the main cooking happens in one vessel, so after dinner you are dealing with one pot, a spoon, and a few serving bowls instead of a spread of greasy pans.
Camp Equipment Notes
A sturdy pot or small Dutch oven works well on a camp stove, especially one with enough headroom for stirring without splashing tomato broth over the sides. Use a long spoon or spatula so you can scrape the bottom while the chorizo renders and keep the chickpeas from sticking as the stew thickens. If the evening is chilly, insulated mugs or deep camp bowls help keep servings warm while people eat near the fire ring or picnic table. Pack a small cutting board, a knife, and a trash bag you can close tightly during cleanup, since chorizo packaging and tomato cans can get messy in a camp kitchen.
Storage and Leftovers
Keep the chorizo chilled in the cooler until you are ready to cook, and store any opened items in sealed containers so they do not leak into the ice. Leftover stew should be cooled quickly, packed into a tight container, and returned to the cooler after dinner. The chickpeas will keep absorbing the sauce as it sits, so the leftovers may be thicker the next day; add a splash of water or broth when reheating over low heat. If you are backpacking or trying to travel light, plan portions closely so you are not carrying a heavy container of saucy leftovers out in the morning.
Before You Make One-Pot Spanish Chorizo & Chickpea Stew
What parts of One-Pot Spanish Chorizo & Chickpea Stew can be prepped before leaving home?
You can do the low-mess prep at home by slicing or dicing sturdy aromatics, measuring spices into a small container, and packing canned goods together so they are easy to find at dinner time. Keep the chorizo cold in the cooler and separate from ready-to-eat foods. If you are camping for several days, plan to cook this earlier in the trip while the cooler is still at its coldest.
How do I keep the chickpeas from sticking while this stew cooks on a camp stove?
Use moderate heat instead of cranking the burner, especially after the tomatoes and chickpeas go into the pot. Stir along the bottom and corners every few minutes, and lower the flame once the stew starts bubbling. If it thickens faster than expected, add a small splash of water and scrape gently to loosen the bottom before serving.
One-Pot Spanish Chorizo & Chickpea Stew
Equipment
- Large saucepan or pot
- Wooden spoon
Ingredients
- 1 tbsp olive oil
- 8 oz Spanish chorizo sausage sliced
- 1 medium yellow onion diced
- 1 large red bell pepper chopped
- 1 large tomato chopped
- 2 cloves garlic minced
- 1 (15 oz) can chickpeas drained and rinsed
- 1 (14.5 oz) can diced tomatoes with juices
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chorizo and cook until browned, 3–4 minutes.
- Add onion and red bell pepper; sauté for 5 minutes more until softened.
- Stir in chopped tomato and garlic; cook 2 minutes until fragrant.
- Add chickpeas, canned tomatoes with juices, paprika, oregano, pepper, and salt. Stir to combine.
- Bring stew to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
- Uncover and simmer a few minutes more to thicken if desired. Sprinkle with parsley and serve hot.