How to Make Spanish Style Chorizo & Chickpea Stew

chickpea stew
Photo by Sanket Shah on Unsplash

This chickpea and chorizo stew is filling, hearty, and satisfying, and is a fantastic way to enjoy rich, meaty flavors, without using too much actual meat. You can serve it as part of a tapas feast, or simply with toast on the side for an easy weeknight dinner!

Buy the best chickpeas you can find to really take this dish to the next level – jarred varieties are usually more tasty than canned.


  • 1/2 cup chorizo, roughly sliced
  • 1 tablespoon olive oil
  • 1 large white onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 tablespoon tomato paste
  • 1 can chickpeas, drained and rinsed
  • 1 can chopped tomatoes
  • 1 veggie stock cube
  • Juice of 1/2 a lemon
  • 1 handful flat leaf parsley, finely chopped


  1. Heat a large sauté pan with a lid over a medium heat.
  2. Add the chorizo and cook until it begins to brown and sizzle.
  3. Add the olive oil along with the onion and cook for 8-10 minutes until it is soft and translucent.
  4. Add the paprika, cayenne pepper, cumin and garlic and cook for a couple more minutes until aromatic. Add a splash of water if the spices begin to stick.
  5. Next, add the tomato paste and stir well, before adding the chickpeas, tomatoes and stock cube.
  6. Bring to the boil, and then turn down to a low simmer. Pop the lid on and cook for a further 20 minutes, stirring occasionally. You can add more water as needed.
  7. Once the stew is cooked to your preferred consistency, season to taste with salt and pepper and then top with the lemon juice and parsley.
  8. Serve with a dollop of plain yogurt and some toasted sourdough drizzled with olive oil.
  9. Enjoy!