Chickpea Stew with Chorizo
This post may contain affiliate links. Please read our disclosure policy.
This chickpea stew with chorizo is a simple one-pot dish that comes together with minimal effort. It’s made with basic ingredients like chickpeas, spicy sausage and tomatoes, but the result is rich and satisfying. Great for busy days when you want something hearty without spending hours in the kitchen. You can also adjust the seasoning or add extra vegetables to suit your taste.
This post contains useful tips, serving suggestions, and possible variations of the recipe to help beginner cooks or anyone making this stew for the first time.
How to make chickpea stew with chorizo
Ingredients used in this recipe:
- Olive oil
- Onion
- Garlic
- Chickpeas (canned or cooked)
- Broccoli
- Spicy chorizo
- Potato
- Tomato paste (double concentrated)
- Pureed tomatoes
- Stock
- Black pepper
- Fresh parsley
- Butter and flour (for thickening)
Tools you’ll need:
- Large pot (at least 4-quart/4-liters) and small saucepan
- Wooden spoon/spatula
- Chopping board and knife
- Measuring cups
Quick overview:
Start by sautéing onion and garlic in a little oil. Add the chorizo and cook for a few more minutes.
Next, stir in the rest of the ingredients except for broccoli, butter, and flour. Broccoli goes in near the end so it doesn’t overcook. The butter and flour are added last to thicken the stew.
You’ll find detailed step-by-step instructions in the recipe card below.
Possible variations:
Omit broccoli and stir in fresh baby spinach a few minutes before serving.
Kale is also a good substitute or add-on. Add it at the same time as the liquids.
You can also add more liquid if you prefer a thinner stew.
For a spicier version, use extra hot chorizo or add a pinch of chili flakes.
If you don’t have tomato paste, you can leave it out or add a bit more pureed tomatoes instead.
How to thicken a 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 stew and then pour it back in.
Frequently asked questions
You can use bacon or Polish sausage (kielbasa). Leftover ham is another good alternative.
Yes, you can. Just keep in mind that if your stock isn’t salted, you’ll need to add some salt, otherwise the stew may taste bland. Any kind of stock or broth will work in this recipe.
Yes. This stew tastes even better the next day, so it’s a great make-ahead meal. Store it in the fridge and reheat before serving.
Yes, it freezes well. Let it cool completely, then transfer to freezer-safe containers. Use within 2 to 3 months for the best flavor.
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 a bit more and serve it over rice for a filling meal.
Mashed potatoes – For a comforting option, serve it over mashed potatoes.
Couscous – A quick and easy side that pairs well with the stew.
Useful tips
- The stew will thicken slightly more in the fridge.
- This soup is great for 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 – A quick curry-style dish, ready in about 30 minutes.
- Apple Chickpea Salad – Great for a quick lunch or light dinner.
- 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 Recipe
Ingredients
- 1 tablespoon olive oil , see note 1
- 1 medium onion , 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
Instructions
- 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 the 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!
Notes
- 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 they 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.
Substituted chorizo with bacon, it worked perfectly. Served it over rice – delicious!
Thanks so much for your feedback, Emily!