One-Pot Spanish Chorizo & Chickpea Stew

By the time the sun drops behind the ridge and you’ve got a little chill creeping into camp, a pot of One-Pot Spanish Chorizo & Chickpea Stew feels like the right kind of reward. Set your propane stove to a steady flame, and the moment the chorizo hits the heat it starts to sizzle and perfume the air—paprika, garlic, and that deep, smoky spice that makes everyone wander over with a bowl in hand.

This is the kind of dinner that cooks like a camp story: quick browning, a colorful tumble of bell peppers, then tomatoes and chickpeas sliding in to build a thick, brick-red broth. As it simmers, the chickpeas soak up the chorizo drippings and the tomatoes mellow into something rich and spoon-coating, with just enough heat to warm your fingers between bites.

The best part is how practical it is outdoors—one pot, one spoon, and minimal fuss after a long hike or a windy setup at the trailhead. Pack it with crusty bread or tuck it beside a scoop of rice, and you’ve got a hearty, smoky bowl that tastes even better eaten under a headlamp.

One-Pot Spanish Chorizo & Chickpea Stew

A smoky, comforting Spanish-style stew featuring spicy chorizo, chickpeas, bell peppers, and tomatoes—simmered together in one pot for a bold and hearty campsite meal.

Servings 4 servings

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

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.

Notes

For faster prep, slice veggies and sausage at home. This stew tastes even better the next day—perfect for make-ahead or leftovers.

Course: Dinner

Cuisine: Mediterranean

Keyword: chickpeas, chorizo, easy cleanup, fall camping, one-pot, propane stove, stew