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.
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.