Chorizo and Chickpea Stew with Paprika
Spanish-style chickpea and chorizo stew simmered with sautéed vegetables, garlic, and warm spices. Chorizo releases its oils and flavor into the broth, infusing tender chickpeas with depth. Quick to assemble if using canned chickpeas, becoming richer and more cohesive as it simmers. Serve hot as a hearty main or rustic one-pot meal.
Ingredients
- 2 tazas chickpeas, cooked, canned or freshly cooked
- 200 gramos chorizo, sliced
- 1 unidad onion, medium, minced finely
- 2 dientes garlic, minced
- 1 unidad bell pepper, red, diced
- 1 unidad carrot, medium, diced
- 1 unidad tomato, ripe, diced
- 1 hoja bay leaf, whole
- 1 cucharadita sweet paprika, ground
- ½ cucharadita cumin, ground
- salt, to taste(optional)
- black pepper, to taste(optional)
- 2 cucharaditas olive oil
- 4 tazas chicken broth or water
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Add onion and garlic, cook until golden and fragrant.
- 3
Add sliced chorizo and cook until lightly browned and releasing juices.
- 4
Add red bell pepper and carrot, cook until vegetables begin to soften.
- 5
Add diced tomato and cook for 2 minutes until softened.
- 6
Stir in sweet paprika, cumin, and bay leaf, mixing well to combine.
- 7
Add cooked chickpeas and stir.
- 8
Pour in chicken broth or water and bring to a boil.
- 9
Reduce heat to low and simmer for approximately 30 minutes to meld flavors and heat chickpeas through.
- 10
Adjust consistency by adding more broth for a soupier texture or allowing liquid to reduce for a thicker consistency.
- 11
Taste and adjust seasoning with salt and pepper.
- 12
Remove bay leaf and serve hot.
Tips
Use good-quality chorizo with visible garlic and spice distribution for best flavor.
If using dried chickpeas, cook them until tender but not falling apart before adding to the stew.
Don't skip the step of cooking chorizo until it releases oils; this flavors the entire dish.
Bay leaf should be removed before serving to avoid bitterness and choking hazard.
Good to Know
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if needed.
Prepare all vegetables and store separately up to 1 day ahead. The stew can be made completely and reheated.
Hot, with crusty bread for soaking up broth. Optional garnish with fresh parsley.
Common Mistakes
Do not skip browning the chorizo; this develops flavor and releases its oils.
Do not overcook to avoid mushy chickpeas; they should remain intact.
Do not forget to remove the bay leaf before serving.