Ready in under 30 minutes, this Spanish chickpea and chorizo stew with peppers in a smokey tomato sauce is an easy weeknight recipe that can be made ahead too.
Chorizo, chickpeas, peppers (capsicums), onions and smoked paprika are ingredients I always had in the fridge and cupboards when we lived in Spain. They could be quickly and easily made into a weeknight dinner such as this stew.
Combining chorizo and chickpeas is a great way of serving chickpeas to family members that may not be too keen on them. The chickpeas soak up all the flavour from the chorizo and smoked paprika tomato sauce, whilst also adding extra substance.
Also, by adding cheaper tinned beans makes the chorizo go further making this a budget friendly family dinner.
Why I love this Spanish inspired stew:
- It can be made a couple of days ahead – making it an ideal meal prep recipe.
- It’s a one pot meal, which saves on the washing up 🙂
FAQ and Tips
What’s a good substitute for Spanish chorizo?
Andouille is another spicy sausage you could use. I also make this stew with normal pork sausages, it’s not as spicy, but is a very toddler friendly version of the recipe.
What is smoked paprika?
Often called pimentón or smoked Spanish paprika, this paprika is made from peppers that are smoked and dried, often over Oak; rather than dried in the sun like Hungarian paprika. It is one of my favourite spices, in Brava Sauce for Patatas Bravas or with eggs in Eggs Piperade
Can you use regular paprika instead of smoked?
You can use sweet paprika instead of smoked paprika, and whilst you will get the beautiful red colour and a touch of sweetness, you won’t get the smoky taste of smoked paprika.
What to serve with Spanish stew?
Crusty bread is an ideal accompaniment, to mop up the last of that smokey spicy sauce. A jacket potato or mashed potatoes also goes well.
Can you freeze this Spanish stew recipe?
Yes you can. Cool completely then freeze in a tupperware or sealed container for up to 3 months. Defrost before heating.
Make it your Spanish stew:
- You can use a spicy chorizo or a mild chorizo in this recipe. I use a mild one to make this a kid friendly dinner.
- For a vegetarian/vegan Spanish stew – leave out the chorizo. Add another clove of garlic and a pinch of sweet or spicy paprika.
Make them into a soup: add some more stock, a few veggies such as carrots and spinach and heat thoroughly.
Spanish Rice: Stir through rice and cook until heated through. Great to serve alongside chicken!
For more kid friendly chickpea recipes, you may like:
Spanish Chickpea and Chorizo Stew
- ½ tablespoon olive oil
- 3 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 crushed
- 1 tablespoon tomato puree
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 bay leaf
- 420 g tin/can of chickpeas
- 400 ml tin/can of chopped tomatoes
- 250-400 ml stock chicken or vegetable, see notes below
- fresh parsley to serve
- black pepper
- 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.