Chickpea & Chorizo Stew
This week for my customer at Stichting Thuisgekookt. I made a chickpea and chorizo stew. I try to make recipes that are easy to reheat and will keep for a few days and this dish definitely does that, it even gets better after a few days! Sometimes I poach a piece of cod fish in the stew but this time I chose just some young feta cheese and served it with fresh crusty Turkish bread.
This hearty stew combines the smoky richness of chorizo with tender chickpeas, creating a great mix of flavours that only deepen over time. It’s an ideal make-ahead meal, as it tastes even better after a day or two, allowing the spices to meld.
Why You’ll Love this Recipe
✔️ One-Pot Wonder – Minimal effort, maximum flavour.
✔️ Hearty and Satisfying – A comforting stew that warms you from the inside out.
✔️ Meal Prep Friendly – Flavours deepen over time, making leftovers even more delicious.
Cooking Tips
✔️ Enhance the Base: Sauté diced onions and garlic in olive oil until translucent. Add sliced chorizo and cook until it releases its flavorful oils, forming a rich base for the stew.
✔️ Customize to Your Taste: Feel free to add vegetables like bell peppers or spinach for extra nutrition and color. Adjust the level of spiciness by choosing a milder or spicier chorizo, depending on your preference.
✔️ Serving Suggestions: Pair the stew with crusty bread, rice, or couscous to make it a complete meal. A side of steamed greens or a simple salad can add a refreshing contrast to the rich flavours of the stew.
I use chickpeas in a lot of stews, it’s a great source of protein and of course super versatile. Want to keep it vegetarian? Then try my Aubergine Schnitzel with Chickpea Stew or what about with fish: Chickpea & Chorizo Stew with Poached Codfish
Chickpea & Chorizo Stew
(1 votes, average: 5.00 out of 5)
Loading...Try a delightful Chickpea & Chorizo Stew that fuses smoky and savoury tastes. Perfect for leftovers that get better daily.
Ingredients
- 1 tbsp olive oil
- 1 whole chorizo sausage, halved lengthwise and chopped into ± 1 cm thick slices
- 3-4 garlic cloves, thinly sliced
- 1 tsp thyme
- 1 tbsp paprika powder
- 1 tbsp tomato paste
- 1 small yellow bell pepper, chopped (see notes)
- 1 red bell pepper, chopped
- 1 can of whole tomatoes + 1 can of water
- 2-3 tomatoes, cubed
- 1 vegetable or chicken stock cube
- 1 tsp sugar
- 1-2 bayleaves
- 2 cans of chickpeas (± 400 g per can), drained
- Pepper & Salt to taste
- To serve
- 50 - 100 g Fresh Feta cheese, crumbled
- Slices of cucumber
- Fresh parsley, roughly chopped
- Fresh crusty bread
Instructions
Heat a drop of olive oil in a heavy bases sauce pan and add the chorizo.
Fry until just starting to go crispy, ± 3 minutes, remove a few for toppings when serving.
To the rest of the chorizo add the onion and sauté for ± 2 minutes until translucent and fragrant.
Add the garlic, 1 tsp thyme and 1 tbsp paprika powder and sauté for ± 1 minutes.
Add 1 tbsp of tomato paste and sauté for ± 2 minutes.
Add the chopped yellow and red peppers and sauté for ± 3 minutes. (see notes)
Add the tomatoes & a can of water and bring to a simmer.
Add 1 stock cube, a teaspoon of sugar and a bayleaf, simmer for 20 minutes.
Taste and season with pepper and salt.
Add drained chickpeas, stew for another 10 minutes.
Serve topped with fresh parsley, feta cheese, cucumber, crispy chorizo and fresh crusty bread to soak up the juices. Enjoy!
Notes
For additional depth of flavour you can also roast the sliced peppers (drizzled with olive oil, pepper and salt) for 20-25 minutes at 220°C until caramelising and slightly charred and then add them too the sauce the last 5 minutes.
