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    Home » 30 Minute Meals

    Spanish Chickpea and Chorizo Stew

    AU$3.34 | £1.10 per serve
    By Robyn | Published: Nov 11, 2020 | Modified: Oct 9, 2022

    TO THE RECIPE
    pin for Spanish chickpea and chorizo stew

    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.

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

    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 🙂
    bowl of Spanish chickpea and chorizo stew sprinkled with parsley, with another bowl behind and some crusty bread to serve

    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.

    Leftovers:

    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:

    • Cauliflower and Chickpea Curry
    • Spinach And Chickpea Curry
    • Indian Spiced Chickpea Salad
    Spanish chickpea and chorizo stew sprinkled with parsley with fresh bread in the background

    Spanish Chickpea and Chorizo Stew

    Author: 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
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Course dinner, main dish
    Cuisine spanish
    Servings 4 people
    Calories 679 kcal

    Ingredients
      

    • ½ tablespoon olive oil ($0.08 /£0.04p)
    • 200-225g (7 – 8 oz) chorizo, sliced into roughly ¾ cm/.3 inch thick slices ($5 /£2.25)
    • 1 red onion, roughly chopped ($0.53 /£0.26p)
    • 1 green pepper/capsicum, sliced ($2.48 /£0.48p)
    • 1 red pepper/capsicum, sliced ($2.98 /£0.48p)
    • 2 cloves garlic, peeled and crushed ($0.26 /£0.05p)
    • 1 tablespoon tomato puree ($0.03 /£0.03)
    • ½ teaspoon smoked paprika ($ 0.04/£0.02p)
    • ½ teaspoon ground cumin ($0.05 /£0.02p)
    • 1 bay leaf ($0.10 /£0.03p)
    • 420g (14 oz) tin/can of chickpeas ($0.80 /£0.37p)
    • 400ml (14 oz) tin/can of chopped tomatoes ($0.75 /£0.28p)
    • 250-400 ml (1 c – 1⅔ c) stock, chicken or vegetable, see notes below ($0.24 /£0.05)*
    • black pepper ($0.02 /£0.01)
    • 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

    Estimated costs: Australia $13.36. Per serve = $3.34
    UK £4.35. Per serve = £1.10
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please let me know and I’ll get calculating 🙂 
    *Stock – Or use 1 stock cube and 250ml water (I have used stock cube when calculating costs).
    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

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Andrea says

      November 18, 2020 at 3:41 pm

      5 stars
      I love the flavours in this recipe, a perfect family dinner with loads of incredible flavours!

      Reply
      • Robyn says

        November 19, 2020 at 2:00 pm

        Thanks Andrea!

        Reply
    2. Sylvie says

      November 17, 2020 at 10:13 am

      5 stars
      Such a comforting and flavourful meal, absolutely perfect for an easy mid-week dinner that still feels special!

      Reply
      • Robyn says

        November 17, 2020 at 4:55 pm

        Thanks Sylvie!

        Reply
    3. Sarah says

      November 16, 2020 at 11:36 pm

      5 stars
      Yum, another quick, easy meal, love it! This would be so good to make on busy day after work and kinder or to make ahead the night before hand. I think it would be great with garlic bread to! 🙂

      Reply
      • Robyn says

        November 17, 2020 at 4:54 pm

        Oh it would be delicious with garlic bread! 🙂

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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