Spanish Chickpea and Chorizo Stew
This robust Iberian stew features smoky chorizo, creamy chickpeas, tomatoes, and sweet peppers simmered together in a single pot. Its savory aroma and rich flavors are sure to warm up any evening outdoors.
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.
Notes
Use cured chorizo for best flavor and shelf stability. This dish comes together quickly in a cast iron pot on a campfire grate or portable stove. If the stew thickens too much, add a splash of water as needed.
Nutrition
Calories: 298kcal | Carbohydrates: 16.6g | Protein: 12.1g | Fat: 21.1g | Saturated Fat: 8.5g | Sodium: 1083mg | Fiber: 4.3g | Sugar: 5g