Your New Favorite One-Pot Wonder is Here!

Hey there, friend! Come on in, grab an apron, and let’s get something incredibly delicious simmering on the stove. Is there anything better than the smell of garlic and smoked paprika sizzling in a pot? It’s the kind of aroma that wraps around your kitchen like a warm hug, promising a meal that’s both deeply satisfying and wonderfully simple to make.

Today, we’re taking a little trip to the sun-drenched coasts of Spain without ever leaving our kitchens. We’re making my absolute go-to for busy weeknights, lazy Sundays, or when friends unexpectedly pop over: a rustic, boldly flavored Spanish Chorizo and Chickpea Stew. This isn’t just dinner; it’s a bowlful of comfort, conversation, and pure, unadulterated joy.

This stew is the epitome of my cooking philosophy. You don’t need a dozen fancy ingredients or hours of labor. With a handful of pantry staples and one trusty pot, you can create something that feels truly special. It’s smoky from the chorizo and paprika, hearty from the chickpeas, and has a rich, tomato-based broth that you’ll want to soak up with every last bit of crusty bread. It’s forgiving, flexible, and guaranteed to make you feel like a kitchen rockstar. So, let’s turn up some flamenco music (optional, but highly encouraged!) and dive right in.

A Stew That Tastes Like Sunshine and Sangria

This recipe always takes me back to a tiny, bustling tapas bar in Barcelona, tucked away in a cobblestone alley. My husband and I stumbled upon it, lured in by the sound of laughter and the most incredible smells wafting through an open doorway. We squeezed into a corner table and pointed at a few mysterious-but-delicious-looking dishes on the menu.

One of them was a small, earthenware bowl filled with this deep red stew, glistening with paprika oil and studded with chickpeas and chunks of chorizo. We took one bite, looked at each other, and didn’t say a word—we just immediately reached for more bread to scoop up every last drop. It was the kind of simple, powerful food that anchors a memory. It tasted of smoky paprika, garlic, and pure, uncomplicated happiness.

I spent years trying to recreate that flavor at home, tweaking and tasting until I landed on this version. While it might not be 100% authentic to that specific Barcelona bar, it captures its spirit perfectly. It’s my little edible souvenir, and now I’m so excited to share it with you.

Gathering Your Flavor Powerhouses

Here’s the beautiful part: this dish is all about quality, not quantity. Each ingredient brings its own unique personality to the party. Let’s break it down!

• 1 tbsp olive oil: The foundation of so many great dishes! We use it to gently coax the flavors out of our aromatics. Extra virgin is great here for its fruity notes.
• 1 onion, finely chopped: Our aromatic base, providing a subtle sweetness that balances the smokiness of the chorizo.
• 2 cloves garlic, minced: Non-negotiable! It adds that essential pungent, earthy backbone. Don’t be shy with it.
• 1 red bell pepper, diced: This adds a lovely sweetness and a beautiful pop of color. Chef’s Insight: You can use any color bell pepper, but red adds the best sweetness.
• 6 oz Spanish chorizo, sliced: The star of the show! Make sure you’re using Spanish chorizo (which is cured and firm, like salami), not Mexican chorizo (which is raw and needs to be crumbled). Its smoky, paprika-rich oils will season the entire stew. Sub Tip: For a milder version, seek out ‘dulce’ (sweet) paprika-based chorizo. For spice, use ‘picante’.
• 1 tsp smoked paprika: This is the secret weapon! It delivers that iconic smoky flavor. Chef’s Plea: Please use smoked paprika (pimentón) if you can find it—it makes all the difference compared to regular paprika.
• 1/2 tsp cumin: A warm, earthy spice that complements the smokiness beautifully and adds a touch of depth.
• 1 can (15 oz) chickpeas, drained and rinsed: Our hearty, protein-packed powerhouse. They hold their shape beautifully and soak up all the fantastic flavors of the broth. Sub Tip: You can absolutely use 1.5 cups of cooked dry chickpeas if you have them on hand!
• 1 can (14 oz) diced tomatoes: They form the body of our broth, adding acidity and richness. Fire-roasted diced tomatoes are a fantastic upgrade here for an extra layer of flavor.
• 2 cups chicken broth: The liquid that brings it all together. Sub Tip: Vegetable broth works perfectly for a pescatarian version!
• Salt & pepper to taste: Wait until the end to season! The chorizo and broth often add plenty of salt on their own.
• Handful of fresh spinach or parsley (optional): I love stirring in a big handful of spinach at the end for a boost of color and greens. Parsley adds a fresh, herbal finish.
• Crusty bread for serving: This is absolutely mandatory in my book. You’ll need it for mopping up that incredible broth.

Let’s Build Some Flavor, Step-by-Step

See? I told you it was simple. Now, let’s turn these beautiful ingredients into magic. Get your largest, heaviest-bottomed pot or Dutch oven—this is a one-pot wonder, after all!

Step 1: The Aromatic Base
Heat your tablespoon of olive oil over medium heat. Add the chopped onion and diced red bell pepper. We’re not looking for color here, just tenderness. Sauté them for about 5-7 minutes, until the onion becomes translucent and the pepper softens. This sweet, soft foundation is what will make the rest of the flavors sing. Chef’s Hack: A little pinch of salt at this stage helps draw the moisture out of the veggies and speeds up the cooking process.

Step 2: The Flavor Bomb
Now, add the minced garlic, sliced chorizo, smoked paprika, and cumin. This is where the magic starts! Stir it all together and let it cook for 2-3 minutes. You’ll know it’s ready when the garlic is fragrant and the chorizo has started to release its gorgeous, red-hued oils into the pot. That oil is liquid gold, packed with smoky, spicy flavor that will infuse the entire stew. Chef’s Tip: Don’t rush this step. Letting the spices toast slightly in the oil wakes them up and deepens their flavor profile immensely.

Step 3: Bring It All Together
Time for the main event! Pour in the drained chickpeas, the entire can of diced tomatoes (with their juices!), and the chicken broth. Give everything a good stir, scraping up any tasty bits that might be stuck to the bottom of the pot. Those browned bits are pure flavor! Bring the pot up to a lively simmer. You’ll see little bubbles breaking the surface all over.

Step 4: The Simmer
Once it’s simmering, reduce the heat to medium-low and let it bubble away, uncovered, for 20-25 minutes. This is where the transformation happens. The broth will reduce and thicken slightly, and all the individual flavors will meld together into one harmonious, incredible stew. You’ll know it’s done when the broth is no longer watery but has a rich, stew-like consistency. Give it a taste—is it amazing? I thought so.

Step 5: The Finishing Touches
Turn off the heat. Now is the time to stir in your handful of fresh spinach, if using. It will wilt perfectly in the residual heat within a minute. This is also when you should taste and adjust the seasoning with salt and pepper. Remember, your chorizo is salty, so you might not need much! Give it one final stir, and you are done!

How to Serve This Spanish Sunshine

Ladle the stew into deep, wide bowls—the kind that make you feel cozy just holding them. The presentation is naturally rustic and beautiful. I like to drizzle a tiny bit of extra virgin olive oil over the top and finish with a sprinkle of fresh parsley or a few cracks of black pepper. But the most important part? Do not forget the bread! A huge chunk of warm, crusty bread on the side is non-negotiable for sopping up every last bit of that smoky, paprika-kissed broth. For a real treat, rub a garlic clove on the toasted bread before diving in. ¡Olé!

Make It Your Own! Delicious Twists & Swaps

The beauty of this stew is its flexibility. Here’s how you can play around with it:

• Seafood Twist: Add a handful of raw shrimp or chunks of firm white fish (like cod or halibut) in the last 5 minutes of cooking. They’ll cook through perfectly in the hot broth.
• Vegan/Veggie Delight: Omit the chorizo and use a smoked vegan sausage alternative. Use vegetable broth and add a tablespoon of tomato paste in step 2 to help add depth and umami.
• Extra Veggie Boost: Stir in a cup of frozen peas or corn along with the spinach, or add diced zucchini or carrots in with the onions and peppers.
• Creamy Dreamy: Stir in a quarter cup of heavy cream or coconut milk at the very end for a richer, creamier broth.
• Spice Lover’s Edition: Add a pinch of cayenne pepper or a few slices of fresh jalapeño along with the garlic to turn up the heat.

From My Messy Apron to Yours

This recipe has been on quite a journey in my kitchen. The first time I made it, I was so excited that I accidentally used hot smoked paprika instead of the regular smoked. Let’s just say we needed an entire pitcher of water and a lot of bread on standby! It was delicious, but definitely a five-alarm fire situation. Now, I’m careful to check my labels, but it’s a good reminder that you can always adjust the heat to your liking.

This stew also gets better with time, making it a fantastic make-ahead meal. I often double the batch and let it cool completely before storing it in the fridge. The next day, the flavors have mingled and deepened into something even more spectacular. It freezes beautifully, too—just portion it into airtight containers for a future “I don’t feel like cooking” night that still feels special.

Your Stew Questions, Answered!

Q: My stew is too watery! How can I thicken it?
A: No problem! If you prefer a thicker stew, you have a couple of easy options. First, you can simply let it simmer for an extra 5-10 minutes uncovered to allow more liquid to evaporate. Alternatively, take a ladleful of the stew (mostly chickpeas and some broth), mash it with a fork, and stir it back into the pot. This will naturally thicken the broth beautifully.

Q: Can I make this in a slow cooker or Instant Pot?
A: Absolutely! For the Instant Pot: Use the Sauté function for Steps 1 and 2. Then add everything except the spinach, secure the lid, and cook on High Pressure for 10 minutes. Quick release, then stir in the spinach. For the slow cooker: Sauté the aromatics and chorizo on the stove first (this step is key for flavor!), then transfer everything to the crockpot and cook on Low for 6-7 hours or High for 3-4.

Q: What’s the difference between Spanish and Mexican chorizo? Can I use Mexican?
A: They are very different! Spanish chorizo is a dry, cured sausage that you can slice and eat without cooking. Mexican chorizo is a raw, seasoned ground meat that must be cooked. You can use Mexican chorizo, but the result will be different. You’d need to remove it from its casing and cook it thoroughly in the pot first, breaking it up like ground beef, before removing it and then starting with the onions and peppers. Then, you’d add it back in with the tomatoes and broth.

Q: My stew is a bit bland. How can I add more depth?
A: The most common culprit is not toasting the spices enough in Step 2. Next time, let them cook for a full 2-3 minutes until super fragrant. To fix it now, try adding a pinch more smoked paprika and a squeeze of lemon juice or a tiny splash of sherry vinegar at the end. Acid is a brilliant way to wake up and brighten all the other flavors!

Spanish Chorizo & Chickpea Stew

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• Author: OliviaBennett
• Total Time: 45 min

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Description

Bold, rustic, and full of sunshine in every spoonful—this one-pot wonder is smoky from chorizo and paprika, hearty with chickpeas, and simmered in a rich tomato broth. It’s the kind of meal that feels effortless yet tastes like a special occasion. Perfect for busy weeknights, cozy Sundays, or impromptu dinners with friends. Grab some crusty bread and let’s dig in!

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Ingredients

Scale 1x2x3x

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 6 oz Spanish chorizo, sliced (cured, not raw)

• 1 tsp smoked paprika

• ½ tsp cumin

• 1 can (15 oz) chickpeas, rinsed & drained

• 1 can (14 oz) diced tomatoes (fire-roasted if possible)

• 2 cups chicken broth (or vegetable broth)

• Salt & black pepper, to taste

• Handful spinach or parsley (optional)

• Crusty bread, for serving

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Instructions

• Build Base – Heat oil in a heavy pot. Sauté onion & red pepper 5–7 min until soft.

• Flavor Boost – Add garlic, chorizo, paprika & cumin. Cook 2–3 min until fragrant and chorizo releases its oils.

• Stew It Up – Stir in chickpeas, tomatoes (with juices), and broth. Scrape the bottom to lift flavor bits.

• Simmer – Bring to a boil, then reduce heat. Simmer uncovered 20–25 min until slightly thickened.

• Finish – Stir in spinach (if using) until wilted. Season with salt & pepper. Serve hot with crusty bread.

Notes

• Want it thicker? Mash a few chickpeas into the stew.

• For seafood flair, add shrimp or white fish in the last 5 min.

• Vegan swap: use smoked vegan sausage & veggie broth.

• Prep Time: 10 min
• Cook Time: 35 min

Nutrition

• Calories: 390 cal Per Serving
• Carbohydrates: 28g
• Protein: 21g

Nutritional Information*

Per Serving (1 of 4 servings, calculated without optional bread):
Calories: ~390 | Protein: 21g | Carbohydrates: 28g | Dietary Fiber: 7g | Sugars: 8g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 1150mg

*Please note: Nutritional information is an estimate only and can vary based on specific ingredients and brands used. The sodium content is highly dependent on the chorizo and broth used.

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Final Thoughts

This Spanish Chorizo and Chickpea Stew is so much more than the sum of its parts. It is a testament to the power of simple, quality ingredients treated with respect and combined with intention. It’s a lesson in how a few key techniques—blooming spices, building a foundation, and letting time do the work of melding flavors—can create something extraordinary from the most humble beginnings.