Chickpea stew with chorizo is the perfect recipe for cold winter days. Nutritious and protein-rich, this meal can be easily customizable to your liking. Added spicy chorizo sausage makes it extra tasty!
This post contains useful tips, serving suggestions as well possible variations of the recipe to help beginner cooks or anyone making this chickpea soup for the first time.
How to make chorizo, broccoli and chickpea stew
- Olive oil
- Spicy chorizo
- Tomato paste (double concentrated)
- Pureed tomatoes
- Black pepper
- Fresh parsley
- Butter & flour (for thickening)
Tools needed to make this spicy stew:
- Large pot (at least 4-quart/4-liters) & small sauce pan
- Wooden spoon/spatula
- Chopping board + knife
- Measuring cups
Saute onion and garlic with some oil, then add chorizo and sauté a bit more.
Next, add pretty much all the ingredients apart from broccoli (this will go in at the very end) and butter and flour (which you add at last to bring this simple chickpea stew to the desired thickness).
You will find a detailed recipe card is below.
Omit broccoli and stir in fresh baby spinach a few minutes before serving.
Kale is also a great substitute or add-on. Add it to the stew at the same time you add the liquids.
You can also add more liquid to the stew.
How to thicken a soup/stew
In this recipe, I am using a combination of butter, flour, and cold water. Once the butter is melted, I add flour and mix until it starts bubbling.
Then it is time to add water, a little at a time, and stir until smooth. Less than a cup of water should be plenty!
This is then added to your stew. If you want it creamier, add more flour.
You can also blend a portion of the ready-made chickpea broccoli stew and then pour it back in.
For easy understanding, check out this quick guide and see if this chickpea stew with broccoli is suitable for you and your family.
What does this stew contain?
Frequently asked questions
You can use bacon or Polish sausage (kielbasa). Another alternative is a leftover ham.
Absolutely! Note that if your homemade stock is without salt, you will need to add some, otherwise it will taste bland. As for the type, any stock or broth will work in this recipe.
What to serve with chickpea stew?
Bread – Fresh baguette, garlic bread, dinner rolls, or any artisan loaf are the most delicious options.
Rice – You can thicken the stew more and serve it over rice.
- The stew will thicken slightly more in the fridge.
- This soup is great for a meal prep as it tastes even better the following day.
- You can store it in the fridge for up to 4 days.
- Any stock, broth or bouillon cubes will work!
- Spanish chorizo sausage comes either “sweet” a.k.a. classic or spicy “picante”. Use whatever type you prefer more.
More easy chickpea recipes you might like to try:
Cauliflower Chickpea Curry – This easy meal is low in calories but high in protein.
Apple Chickpea Salad – Looking for healthy lunch ideas? This is it!
Creamy Chickpea Soup – The perfect recipe for meal prep!
We also have quite a few stew recipes on the blog so why not give some of them a go?
Chickpea Stew with Chorizo
- 1 tablespoon olive oil , see note 1
- 1 onion , medium, minced, see note 2
- 2 garlic cloves , minced or crushed
- 1 pound potatoes , diced (450 grams)
- 4 ounces spicy Spanish chorizo (120 grams), see note 3
- 2 cups chickpeas , cooked, drained, (400 grams), see note 4
- 4 cups stock , of your choice, see note 5
- 3 tablespoons tomato paste , double concentrated
- ½ cup pureed tomatoes , or more if you like
- ¼ cup parsley , fresh, finely chopped
- ½ pound broccoli (250 grams), see note 6
- black pepper , to taste
- ½ stick unsalted butter
- 2 tablespoons all purpose flour
- In a large pot or Dutch oven, heat the oil. Add onion and saute altogether with garlic for 5 minutes, stirring from time to time.
- Add diced potatoes and sliced chorizo and cook for about a minute before adding the chickpeas in. Pour in stock, tomato paste, pureed tomatoes and half of fresh parsley.
- Cover with a lid and bring to a boil. Reduce the heat and simmer for 20 minutes (or until the potatoes are cooked through). Add broccoli and cook for a further 5 minutes or until the broccoli is to your liking.
- To thicken the soup a bit, in a small saucepan melt the butter. Stir in flour. Pour in about 2/3 cup cold water and stir until lump-free. Add this to the stew and stir. Bring to a boil and turn the heat off.
- Finally, throw in the rest of the parsley, season with black pepper and taste. Add salt, if needed.
- Serve warm!
- Olive oil can be substituted with other cooking oil (i.e.: vegetable, sunflower,…).
- Use either yellow or white onion.
- If using regular (dulce = sweet) chorizo, you can add more. It can also be substituted with another sausage that you like (i.e. Polish kielbasa). To add an extra spicy kick, use red pepper flakes to your liking.
- I am using cooked chickpeas. You can use dried but you need to pre-cook it. If you wanted to add dried chickpeas (soaked), you would need to increase the liquids as it would soak up a lot. Also, more seasoning might be needed.
- To feed more people, you can add more stock, if you like. Any stock will work – vegetable, chicken broth, homemade turkey stock,…
- Either fresh or frozen broccoli will work.