Spanish Choriza and Chickpea Stew

Spanish Chorizo and Chickpea Stew

This rather rustic looking ‘Spanish- style’ as I would like to call it, chorizo and chickpea stew is a favorite at our home. The rich, spicy stew really hits the spot on cold winter nights. I first tasted this stew when I was in Barcelona and got hooked to it since then. The stew is made with Spanish chorizo, Pata Negra (Spanish ham) and potatoes traditionally, but I love to bulk up with other veggies as well, while the base recipe—what I’ve shared with you here is always the same.

The smoky, spicy fresh chorizo and Spanish ham blend so well with the creamy texture of chickpeas and the tomato infused broth is the perfect base for chorizo. The smoky paprika, Chile and garlic flavored sausage has robust flavor that just permeates the soup and turn it into a deep shade of red.

The quality of chorizo and ham makes all the difference. You will always get good results with this stew if you can get hold of good quality cured Spanish chorizo, not the Portuguese or Mexican variety. It is easy and incredibly satisfying on a chilly night. Serve it with a crusty bread to mop up the yummy sauce.

Preparation Time: 15 min
Cooking Time: 45-50 min
Total Time: 1 hr 5 min
Serves: 5-6


1 tablespoon olive oil
1 pound fresh Chorizo sausage
200 grams pancetta, cut into small cubes
1 large onion, chopped fine
2 stalks celery, diced
2 carrots, diced
5 cloves garlic, minced
2 big potatoes, peeled and cubed
2 cups boiled chickpeas or 1 (14 ounce) can chickpeas, drained and rinsed
5 cups chicken or pork broth
2 cups tomato sauce or 1 (14 ounce) can of chopped tomatoes
1 1/2 tablespoon dried oregano
Kosher salt and fresh ground black pepper to taste
1/2 teaspoon smoked Spanish paprika
1/8 teaspoon cayenne pepper (optional)
2 tablespoon flat leaf parsley, chopped
Crusty bread to serve

Spanish chorizo and chickpea stewDirections

Cut the chorizo into bite size pieces. Heat a heavy bottom pan on medium-high and add chorizo to it. Cook till the fat is rendered and chorizo is brown on the outside, about 5-7 minutes. As you cook you will notice the deep red oil being released from the chorizo.  All the flavor and goodness is in there! Once browned, remove the sausage and drain on a paper towel and keep aside. Drain the excess fat leaving 2 tablespoons in the pan.

In another pan add 1 tablespoon olive oil and cook the pancetta, turning for 2-3 minutes until crisp. Remove and drain on paper towel.

Return the pan to medium heat. Add the chopped onions and garlic and cook for 2 minutes until transparent. Add chopped celery, carrots, chickpeas, potatoes, chorizo and ham and stir for a further minute.  Then add the chicken or pork broth and tomato sauce. Stir to mix. Now add oregano, smoked paprika, salt, black pepper and cayenne pepper.  Give it a good stir.  Turn the flame to high and bring it to a boil. Reduce the heat to medium-low and let the stew simmer until all the flavors come together and vegetables are cooked, about 30- 40 minutes

Cook until the sauce has reduced and thickened. Turn off the heat and ladle the stew among serving bowls. Garnish with parsley and serve with crusty bread on the side.

spanish chorizo and chickpea stew

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