This Spanish chorizo stew recipe combines smoky chorizo, chickpeas, and rich spices in a hearty, one pot meal. Perfect for cosy dinners or meal prep!
Another recipe taken from Miguel Barclay's FAST & FRESH One Pound Meals recipe book, which we've enjoyed served as part of a tapas selection. See Tips below for a couple of other recipe suggestions if you fancy having tapas one night...
I’ve generally always got some cooking chorizo in the fridge and the other store cupboard ingredients so can have a really tasty meal in 20 minutes. Another good choice for an easy mid-week meal.
Tips
- Vegetarian option - replace the chorizo with extra chickpeas and smoked paprika or plant-based sausage alternatives.
- Chickpea substitutes - swap the chickpeas for butter beans or lentils, if you prefer.
- Leftover ideas - serve the stew over baked sweet potatoes for a hearty twist. Or, turn leftovers into a stew-based pasta sauce by reducing the liquid and mixing it with your favourite pasta.
- Serve as a meal for one or as part of a tapas selection - for a tapas selection, try these 2 dishes from the same recipe book:
- This Spanish chorizo stew recipe is easily adapted if you're cooking for more people (the photos are the recipe doubled).
FREQUENTLY ASKED QUESTIONS
Absolutely - the stew tastes even better the next day as the flavours infuse. Keep it in the fridge for up to 3 days and reheat gently on the hob.
Yes - it freezes well. Keep in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Use Spanish-style chorizo, either cured or semi-cured, for authentic flavor. Avoid fresh (raw) Mexican chorizo, as it has a different texture and seasoning profile.
Potatoes, carrots, peppers, onions, and tomatoes are classic choices. You can also add spinach or kale toward the end for extra greens.
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How to make this Spanish Chorizo Stew
Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 1 cooking chorizo, sliced (approx. 50g)
- half an onion, sliced
- 200g chickpeas (from a 400g tin), drained and rinsed
- 200g chopped tomatoes (from a 400g tin)
- 1 tsp sweet pimenton or smoked paprika
- salt and freshly ground black pepper
- a handful of spinach
Instructions
- Heat the olive oil in a frying pan over a medium heat, then add the chorizo and fry for 3 to 4 minutes until it starts to brown. Add the sliced onion and cook for a further minute until it starts to go translucent.
- Add the chickpeas and fry for a couple of minutes, coating everything in the paprika infused oil, then add the chopped tomatoes and pimenton, season with salt and pepper, and simmer for 5 minutes until the sauce has thickened.
- Just before serving, stir in the spinach until it wilts. Serve the stew with a drizzle of olive oil and plenty of freshly ground black pepper…and maybe some crusty bread or garlic bread to soak up the lovely sauce - enjoy!
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Spanish Chorizo Stew
Ingredients
- 1 tbsp olive oil plus extra for drizzling
- 1 cooking chorizo sliced (approx. 50g)
- half an onion sliced
- 200 g (1 ¼ cups) chickpeas (from a 400g tin) drained and rinsed
- 200 g (1 ⅓ cups) chopped tomatoes (from a 400g tin)
- 1 tsp sweet pimenton or smoked paprika
- salt and freshly ground black pepper
- a handful of spinach
Instructions
- Heat the olive oil in a frying pan over a medium heat, then add the chorizo and fry for a 3 to 4 minutes until it starts to brown. Add the sliced onion and cook for a further minute until it starts to go translucent.
- Add the chickpeas and fry for a couple of minutes, coating everything in the paprika infused oil, then add the chopped tomatoes and pimenton, season with salt and pepper, and simmer for 5 minutes until the sauce has thickened.
- Just before serving, stir in the spinach until it wilts. Serve the stew with a drizzle of olive oil and plenty of freshly ground black pepper…and maybe some crusty bread or garlic bread to soak up the lovely sauce - enjoy!
Notes
- Vegetarian option - replace the chorizo with extra chickpeas and smoked paprika or plant-based sausage alternatives.
- Chickpea substitutes - swap the chickpeas for butter beans or lentils, if you prefer.
- Leftover ideas - serve the stew over baked sweet potatoes for a hearty twist. Or, turn leftovers into a stew-based pasta sauce by reducing the liquid and mixing it with your favourite pasta.
- Serve as a meal for one or as part of a tapas selection - for a tapas selection, try these 2 dishes from the same recipe book:
- This Spanish chorizo stew recipe is easily adapted if you're cooking for more people (the photos are the recipe doubled).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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