Fast Chorizo and Chickpea Stew

Name: Fast Chorizo and Chickpea Stew
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Yield: 2
Ingredients: 250 g chorizo; 400 g canned chickpeas; 400 g crushed tomatoes; 2 clove garlic; 1 1/2 tbsp olive oil; 1 cup chicken stock; 1/2 tsp dried thyme; 1/2 tsp smoked paprika; 1 bay leaf; 1/4 tsp kosher salt; 1/4 tsp black pepper

This fast chorizo and chickpea stew is rich, smoky, and deeply comforting with very little effort. Spicy chorizo, tender chickpeas, and tomatoes simmer into a thick, savory sauce that is perfect with crusty bread for an easy weeknight dinner.

Servings2 Portions

Prep Time7 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

chorizo
250 g
canned chickpeas
400 g
crushed tomatoes
400 g
garlic
2 clove
olive oil
0.5 tbsp
chicken stock
1 cup
dried thyme
0.5 tsp
smoked paprika
0.5 tsp
bay leaf
1
kosher salt
0.3 tsp
black pepper
0.3 tsp

Step-by-Step Instructions

Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the chorizo and cook for about 3 minutes, stirring often, until it releases its oils and starts to brown.

Stir in the garlic, dried thyme, smoked paprika, and bay leaf. Cook for 1 minute, stirring constantly, until fragrant.

Add the crushed tomatoes, chickpeas, chicken stock, salt, and black pepper. Stir well and bring the stew to a gentle simmer.

Reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the stew thickens and the flavors come together. If it becomes too thick, add a splash of stock or water.

Remove and discard the bay leaf. Taste and adjust the seasoning if needed, then serve hot with crusty bread or over rice.

Chef's Tips

Use Spanish-style cooking chorizo for the best flavor. If your chorizo is very salty, reduce the added salt and season at the end. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop.