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bowl of Spanish stew with chickpeas and chorizo, sprinkled with parsley and served with fresh bread which is on a plate to the right

Spanish Chickpea and Chorizo Stew

Robyn
This Spanish stew with chickpeas and chorizo in a smokey tomato sauce is ready in under 30 minutes, and is a delicious weeknight dinner.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner, main dish
Cuisine spanish
Servings 4 people
Calories 679 kcal

Ingredients
  

  • ½ tablespoon olive oil
  • 200-225g (7 - 8 oz) chorizo sliced into roughly ¾ cm/.3 inch thick slices
  • 1 red onion roughly chopped
  • 1 green pepper/capsicum sliced
  • 1 red pepper/capsicum sliced
  • 2 cloves garlic peeled and minced
  • 1 tablespoon tomato puree
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 bay leaf
  • 420g (14 oz) tin/can of chickpeas
  • 400ml (14 oz) tin/can of chopped tomatoes
  • 250-400 ml (1 c - 1⅔ c) stock chicken or vegetable
  • black pepper
  • fresh parsley to serve

Instructions
 

  • Fry the chorizo in the olive oil over a medium-high heat for 5-7 minutes until it is light golden.
  • Using a slotted spoon, carefully spoon the chorizo out and put on a plate.
  • Drain any excess oil from the pan - leaving 2 tablespoon in the pan.
  • Lower the heat, add the onion and cook for 5 minutes.
  • Add the peppers/capsicum and cook for 2 minutes to soften slightly before adding the garlic.
  • Cook for a minute then stir in the tomato puree, smoked paprika, cumin and bay leaf.
  • Add the chorizo back to the pan together with the chickpeas, tomatoes and stock, bring to a simmer and cook for 10 minutes. Season to taste - the chorizo can be salty so you may not need to add any more salt.
  • Serve sprinkled with parsley.

Notes

Stock amount - The stew thickens up as it sits, so if you are making this ahead and storing it in the fridge, use the 400ml stock. If you are going to serve it straight away then use 250ml stock.
To prevent chorizo bits from burning: If towards the end of cooking the onions, the pan is dry and the bits of chorizo start to burn, add a splash of water. Take care as it can spit.

Nutrition

Calories: 679kcalCarbohydrates: 44gProtein: 36gFat: 39gSaturated Fat: 14gCholesterol: 93mgSodium: 2171mgPotassium: 771mgFiber: 12gSugar: 13gVitamin A: 2092IUVitamin C: 75mgCalcium: 97mgIron: 8mg
Keyword chickpea and chorizo, chickpeas, chorizo, smoked paprika, spanish stew

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