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!
Ingredients
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1 tbsp olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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1 red bell pepper, diced
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6 oz Spanish chorizo, sliced (cured, not raw)
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1 tsp smoked paprika
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½ tsp cumin
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1 can (15 oz) chickpeas, rinsed & drained
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1 can (14 oz) diced tomatoes (fire-roasted if possible)
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2 cups chicken broth (or vegetable broth)
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Salt & black pepper, to taste
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Handful spinach or parsley (optional)
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Crusty bread, for serving
Instructions
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Build Base – Heat oil in a heavy pot. Sauté onion & red pepper 5–7 min until soft.
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Flavor Boost – Add garlic, chorizo, paprika & cumin. Cook 2–3 min until fragrant and chorizo releases its oils.
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Stew It Up – Stir in chickpeas, tomatoes (with juices), and broth. Scrape the bottom to lift flavor bits.
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Simmer – Bring to a boil, then reduce heat. Simmer uncovered 20–25 min until slightly thickened.
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Finish – Stir in spinach (if using) until wilted. Season with salt & pepper. Serve hot with crusty bread.
Notes
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Want it thicker? Mash a few chickpeas into the stew.
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For seafood flair, add shrimp or white fish in the last 5 min.
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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