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Home » Recipes

Spanish Chorizo Stew

Published: Jul 17, 2020 · Modified: Dec 13, 2024 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Spanish chorizo stew in a tapas dish with a loaf of crusty bread and bread knife on the side.
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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:
    • lamb meatball tagine
    • tom yum soup
  • This Spanish chorizo stew recipe is easily adapted if you're cooking for more people (the photos are the recipe doubled).

FREQUENTLY ASKED QUESTIONS

Can I make this stew ahead of time? 

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. 

Can I freeze Spanish Chorizo Stew? 

Yes - it freezes well. Keep in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat before serving. 

What type of chorizo should I use? 

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. 

What vegetables work best in this stew? 

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

  1. 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.
  2. 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.
  3. 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 in a tapas dish with a loaf of crusty bread and bread knife on the side.

Spanish Chorizo Stew

By: Deborah
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!
PREP: 5 minutes minutes
COOK: 20 minutes minutes
TOTAL: 25 minutes minutes
Course: Main
Cuisine: Spanish
Servings: 1 person
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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:
      • lamb meatball tagine
      • tom yum soup
  • This Spanish chorizo stew recipe is easily adapted if you're cooking for more people (the photos are the recipe doubled).
You might also like to try:
  • Spanish dishes

Nutrition

Calories: 601kcal | Carbohydrates: 70g | Protein: 26g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 35mg | Sodium: 398mg | Potassium: 1245mg | Fiber: 20g | Sugar: 17g | Vitamin A: 3947IU | Vitamin C: 43mg | Calcium: 219mg | Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chorizo stew recipe, Miguel Barclay, one pan, One Pound Meals Fast & Fresh, quick and easy, tapas
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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