Name: Chickpea and Chorizo Stew
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Ingredients: 1 tablespoon extra virgin olive oil; 225 g Spanish chorizo (Fully cured and ready to eat; cut into 6 mm (1/4-inch) slices); 1 medium yellow onion (About 5.3 oz/150 g; finely diced); ¼ teaspoon fine salt; ¼ teaspoon freshly ground black pepper; 1 bay leaf; 4 garlic cloves (Minced); 1 teaspoon sweet smoked paprika; 2 tablespoons tomato paste; 2 cans chickpeas (15 oz/425 g each before draining; drained and rinsed, approximately 17 oz/480–500 g drained total); 480 ml low-sodium chicken broth

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This chickpea and chorizo stew is a simple Spanish-style meal with tender chickpeas, paprika-seasoned sausage and a savory broth. Onion, garlic and tomato paste give the broth depth, while sweet smoked paprika adds warmth. It all comes together in one pot using canned chickpeas.

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Chickpea and chorizo stew with Spanish chorizo in a rich tomato sauce

Why You'll Love The Chickpea and Chorizo Stew

Everyday ingredients: Canned chickpeas and chicken broth make this an approachable recipe without soaking or cooking dried beans.
Little washing up: Everything cooks in one pot, from the onion base to the finished stew.
Easy to make spicy: Choose hot cured chorizo or hot smoked paprika if you prefer more heat.

When I want a cozy dinner that's easy to make but still full of flavor, I turn to this chickpea and chorizo stew. I've watched my mother make it many times, so it's a familiar dish that reminds me of home. Like my Spanish lentil stew with chorizo, it brings together legumes and smoky sausage in a warming meal that feels comforting without being complicated.

My version uses canned chickpeas, which makes it practical for an evening when I don't have much time to cook. The chorizo gives the broth plenty of savory flavor, and there's enough liquid to enjoy with a piece of bread. If you enjoy these homely Spanish dishes too, my Spanish chickpea and spinach stew is another comforting option with carrots and greens.

Chickpea and chorizo stew with sliced chorizo and tomato sauce

Key Ingredients in Chickpea and Chorizo Stew

You'll find the exact measurements in the recipe card, but here's a closer look at the ingredients and what they bring to the stew.

Spanish chorizo: Use fully cured, ready-to-eat chorizo that can be sliced into rounds. Its seasoned fat flavors the broth; fresh Mexican chorizo is a different ingredient and is not a direct swap for this method.
Canned chickpeas: These provide the substance of the stew without an overnight soak. Drain and rinse them so the broth quantity stays consistent.
Onion, garlic and bay leaf: The onion softens in olive oil with the bay leaf and seasoning before the garlic goes in, creating the aromatic base.
Tomato paste and sweet smoked paprika: The paste gives concentrated tomato flavor, while the paprika adds smokiness without the heat of hot paprika.
Low-sodium chicken broth: This brings the ingredients together while keeping the salt level more manageable alongside the seasoned chorizo.

How to Make Chickpea and Chorizo Stew

You can find the complete printable recipe with measurements in the recipe card, but here's a quick overview of the method:

Diced onion, bay leaf, salt and black pepper cooking in olive oil
Sliced chorizo cooking with softened onion and bay leaf
Tomato paste added to chorizo, onion and bay leaf in the skillet
Chickpeas and chorizo simmering together in tomato sauce

1. Soften the onion and add the garlic. Heat the olive oil over medium-low heat. Add the onion, black pepper, salt and bay leaf, then sauté until softened. Stir in the garlic and cook for 30 seconds.

2. Cook the chorizo. Add the sliced chorizo and stir for 2-3 minutes so it begins releasing its flavorful oil into the onion mixture.

3. Add the paprika and tomato paste. Stir in the paprika for 30 seconds, then add the tomato paste and cook for 1 minute. Keep the heat gentle and stir to prevent scorching.

4. Simmer and serve. Add the drained chickpeas and chicken broth. Bring to a gentle simmer and cook uncovered for 5 minutes, stirring occasionally. Remove the bay leaf and spoon into bowls, with bread alongside for dipping if you like.

Chickpea and chorizo stew served with chickpeas, sliced chorizo and parsley

Helpful Swaps

Spicy cured chorizo: Use a hot, fully cured Spanish chorizo in place of the mild version if you like a spicier stew.
Hot smoked paprika: Swap the sweet smoked paprika for hot smoked paprika to add heat while keeping the smoky flavor.

Tips for Chickpea and Chorizo Stew

Soften the onion fully: It should be tender before the garlic goes in, as the short final simmer will not soften undercooked onion very much.
Prepare before you start: Have the paprika, tomato paste and broth ready beside the stove. The garlic and paprika cook briefly, so you need to move straight to the next ingredient.
Choose the right chorizo: The method uses fully cured, ready-to-eat Spanish chorizo. Fresh Mexican chorizo and raw cooking chorizo need different handling and should not be substituted directly.
Keep a gentle simmer: The chickpeas and cured chorizo are already cooked. Avoid a vigorous boil that reduces the broth too quickly.

Storage

Transfer leftovers to shallow airtight containers and refrigerate promptly, within 2 hours of cooking. Keep in the refrigerator for 3-4 days. Reheat in a saucepan over medium-low heat, stirring and adding a splash of broth or water if needed, or microwave in a covered, microwave-safe bowl, stirring between intervals. Heat until the stew reaches 165°F (74°C) throughout.

What to Serve with Chickpea Chorizo Stew

Crusty bread is a simple choice for soaking up the broth, or serve the stew with air fryer garlic bread. Add a small cucumber avocado feta salad for something fresh alongside the warm stew.