One-Pot Chorizo and Chickpea Stew (35-Minute)
Glossy slices of browned chorizo mingle with tender chickpeas in a bright tomato broth studded with wilted spinach and lemon. The stew has a pleasing contrast of smoky, salty sausage, warm paprika, and a touch of heat from red pepper flakes, finished with fresh parsley for brightness.
Use spicy or mild chorizo depending on your heat preference; substituting smoked sausage or sliced kielbasa works if chorizo isn’t available. Canned chickpeas keep this fast, but you can use 240 grams cooked chickpeas per cup if starting from dried — add them near the end. If you prefer a creamier finish, stir in a splash of single cream or a dollop of plain yogurt just before serving.
Serve this stew with crusty bread, steamed rice, or over buttered couscous for weeknight dinners, or ladle into bowls for a casual weekend gathering. It’s also excellent for meal prep — flavors deepen after a day in the fridge and it reheats well on the stovetop or microwave.
How to Make It
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1
Slice the chorizo into 5 mm rounds (or remove casings and crumble if using raw chorizo).
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2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chorizo and cook until browned and some fat renders, about 4–5 minutes. Transfer most of the chorizo to a plate, leaving about 1 tablespoon of fat in the pan.
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3
Add the onion to the pan and cook over medium heat until softened and translucent, 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
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4
Sprinkle in the smoked paprika, cumin, and red pepper flakes; toast the spices for 30 seconds while stirring.
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5
Return the chorizo to the pan and add the drained chickpeas, crushed tomatoes, chicken stock, and bay leaf. Stir to combine and bring to a gentle simmer.
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6
Reduce heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
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7
Stir in the baby spinach and cook until just wilted, about 1–2 minutes. Remove and discard the bay leaf.
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8
Finish with the juice and zest of half the lemon, chopped parsley, salt, and black pepper. Taste and adjust seasoning or lemon juice as needed.
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9
Serve hot with crusty bread, rice, or couscous. Garnish with extra parsley and lemon wedges for squeezing.
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