This hearty Spanish chorizo and chickpea stew is packed with smoky Mediterranean flavours. This one-pot meal only takes 30 minutes to prepare, which makes this comfort food a perfect camping meal or an easy weeknight dinner.
Chickpeas and chorizo are two ingredients that are used a lot in Spanish cuisine. When combining both ingredients into a delicious stew it will be packed with delicious Mediterranean flavours. Variations exist by adding various greens or cabbage to the stew. Often it’s eaten as a thick soup by adding more water to the stew. And I must say, the one dish is even more tasty than the other.
I was looking to create a recipe that would be easy to prepare as a weekday dinner meal. A one-pot stew that doesn’t need many hours of cooking which would be perfect to make while camping and not having to spend the entire day cooking. So I made an easy and quick version of a traditional chorizo and chickpea stew which doesn’t take longer than 30 minutes to prepare.
Which ingredients to use?
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
- Chickpeas: I opted to use canned chickpeas for this recipe to make it quick and easy. I always have some canned chickpeas at home. They are so versatile and easy to use in so many recipes. When using dried chickpeas, let them soak and cook according to the instructions on the packet and follow the recipe once soaked and cooked.
- Spanish Chorizo: In this recipe, I use the uncooked chorizo sausage which is the preferred choice when making a stew. When this type of chorizo is not available, you could opt to replace with the dried and cured chorizo.
- Piquillo peppers: Piquillo peppers or pimientos del piquillo are a typical mild chili originating from northern Spain. They add a distinct roasted but sweet aroma to this chorizo stew.
- Green pepper: I have used an Italian green pepper which is found everywhere in Spain and it has a lovely mild flavour, but you can add any mild bell pepper to this stew.
- Tomate frito: Tomate frito has a nice and rich aroma to use in this stew. As an alternative, you can use tomato passata.
- Smoked paprika: It’s known as pimentón in Spain and has a nice smokey flavour which is a typical characteristic of Spanish food. Use the mild or hot version according to personal taste.
- Onion and garlic: Always add some garlic and onion to combine with this chorizo chickpea recipe.
How to make chorizo and chickpea stew
This easy and quick chorizo chickpea recipe uses chickpeas from a jar or can. Drain and rinse them well with cold water before using. Dice the green pepper and onion and mince the garlic cloves. Cut the chorizo in slices of about half an inch (or 1cm). No need to peel the skin if you are using uncooked / raw chorizo. When using dried and cured chorizo, remove the skin first.
Fry the onion translucent in a skillet over medium heat in olive oil. Add the garlic and green peppers and fry for another couple of minutes while stirring occasionally. Add the chorizo slices with the onion, pepper and garlic. The juices of the chorizo sausage will slowly mix with the vegetables. Add the spices (smoked paprika, curry powder, salt and pepper) as well as a few tablespoons of the tomate frito and combine well with the chorizo and the garlic / onion mix.
Add the drained chickpeas as well as the piquillo peppers and cover with a lid and cook on low heat for 10 minutes. Before serving, add salt and pepper to taste.
Chorizo chickpea stew as a quick weeknight dinner
This quick one bowl meal is best served with some slices of crusty farmhouse bread, French loaf or baguette. Some slices of bread are great to mop up the last bit of stew from the pan and your plate. A small bowl of white plain rice, fragrant yellow rice or this delicious spicy Mexican rice both go well with any stew. Or what about these grilled potatoes?
Give some extra flavour by adding roughly chopped parsley just before serving.
Chickpea chorizo stew as a camping meal
This Spanish stew is perfect to prepare while camping. It’s quick to throw together so no need to cook for hours. The ingredients are easy to get and can easily be stored. If you don’t have a fridge, I would recommend to use dried and cured chorizo sausage instead of uncooked chorizo.
It can be prepared on a simple camping stove or in a Dutch oven or large skillet with lid on a campfire. Just serve with the pot or pan on the camping table and everyone will lick their fingers, after having mopped all the juices with the crispy bread.
Looking for further inspiration with more chorizo recipes?
Chorizo and chickpea stew
- 14 ounces (400 grams) chickpeas canned and drained
- 14 ounces (400 grams) chorizo sausage uncooked and cut into slices of 1 cm (or ½ inch)
- 1 onion diced
- 2 cloves garlic minced
- 1 green pepper diced
- 4 tablespoons tomate frito or passata
- ¼ cup Piquillo pepper (or pimiento del piquillo) sliced
- 1 tablespoon olive oil
- 1 teaspoon pimentón or smoked paprika
- 1 teaspoon curry powder
- salt and pepper to taste
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Fry the onion for 2 minutes until translucent. Add garlic and green pepper and fry 3 minutes while stirring occasionally.
- Add the chorizo slices and fry on medium heat for 5 minutes, stir occasionally. Add the tomate frito, smoked paprika, curry powder, salt and pepper and mix to combine. Add the drained chickpeas and Piquillo peppers. Cover and simmer for 10 minutes on low heat.
- Add extra salt and pepper to taste and serve.
- This recipe uses raw / uncooked chorizo sausage. When using dried and cured chorizo the cooking time and amount should be adjusted accordingly. Cured chorizo has a much stronger taste and should be used in a reduced quantity. I would recommend half the quantity I used. I have not made it with cured sausage yet, so don’t follow the recipe quantities nor cooking time in that case.
Inspired to prepare this recipe? Don’t forget to pin it to your Pinterest boards for later: