Easy One-Pan Spanish Chickpea and Chorizo Stew

This Spanish chickpea and chorizo stew is a straightforward, one-pan recipe that comes together quickly. It has a satisfying mix of smoky chorizo, hearty chickpeas, and a lightly spiced tomato sauce. Perfect for a no-fuss weeknight dinner that feels homey, without a lot of fuss.

The Story Behind This Recipe

Chickpea stews are common across many parts of Spain, often enjoying a rustic, home-cooked vibe. I first tried a version of this dish during a weekend visit to a small town outside Madrid. The home-cooked taste stuck with me — simple ingredients, but layered flavors from the chorizo and paprika.

I like making this stew on a busy evening when I want something cozy but don’t want to pull out too many pots and pans. Since it’s all cooked in one skillet, clean-up is quick, which is a win around here.

I usually serve it with some crusty bread to soak up the flavorful sauce. It also pairs well with a simple green salad or steamed greens. Leftovers reheat well, and the flavors often deepen overnight.

Cooking this taught me to trust a few good ingredients rather than complicated techniques. The chorizo brings enough seasoning on its own, so I keep the rest simple—just garlic, onions, canned tomatoes, and smoked paprika. It’s a small step into Spanish cooking and makes a satisfying meal any time.

Cuisine: Spanish
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 200g spicy Spanish chorizo, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) crushed tomatoes
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1. Heat olive oil in a large skillet over medium heat.
2. Step 2. Add diced onion and cook until softened, about 5 minutes.
3. Step 3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Step 4. Add sliced chorizo and cook until it starts to brown and release oils, about 5 minutes.
5. Step 5. Stir in smoked paprika and cumin, cooking for 30 seconds to toast the spices.
6. Step 6. Add chickpeas and crushed tomatoes, stirring to combine.
7. Step 7. Simmer the stew on low heat for about 15 minutes, stirring occasionally.
8. Step 8. Season with salt and pepper to taste.
9. Step 9. Garnish with chopped parsley before serving.

Tips for Success

• Use a good quality Spanish chorizo for the best flavor.
• If you like it spicier, add a pinch of red chili flakes with the paprika.
• This stew pairs nicely with crusty bread or a simple green salad.
• Leftovers taste even better after a day.
• For a vegetarian version, omit chorizo and add smoked paprika for the smoky flavor.

Variations & Substitutions

• Add diced bell peppers when cooking onions for extra sweetness.
• Stir in a handful of spinach or kale at the end for some greens.
• Swap chickpeas for white beans or lentils if preferred.
• Use mild chorizo or chicken sausage for less heat.
• Serve over cooked rice or couscous to make it heartier.