Spanish Chorizo Chickpea Stew – Potaje de Garbanzos y Chorizo
Spanish chorizo chickpea stew is the perfect recipe when you want something flavorful that’s quick and easy to make, and with minimal fuss. Known as Potaje de Garbanzos y Chorizo in Spanish, this humble recipe combines a few simple ingredients (chorizo, chickpeas, paprika, thyme) and makes a rich and warming stew that’s ready in around 30 minutes.
Juicy chunks of Spanish chorizo are simmered down until they release plenty of their delicious paprika-infused oil, and combined with plenty of chickpeas and seasoned with lots of fresh thyme. We suggest serving with plenty of fresh bread as the delicious sauce deserves a good mop up.
This recipe serves 4, but can easily be bulked up to serve a larger party. Just add some potatoes, more chorizo, and chickpeas, and you’re good to go.
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Serving:
Main for 4
Ready in:
30 minutes
Skill level:
Easy
Serve with:
Fresh bread
Watch step-by-step recipe video
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How to Make Spanish Chorizo Chickpea Stew – Potaje de Garbanzos y Chorizo
Ingredients
- Extra Virgin Olive Oil
- 8 oz. (250g) fresh chorizo, cut into 1cm(½ inch) rounds
- 1 onion, finely diced
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp La Vera smoked paprika
- 1 tsp dried chili flakes
- 2 bay leaves
- 2-3 sprigs of fresh thyme (optional)
- 14 oz. (400g) can of tomatoes (whole or crushed)
- 14 oz. (400g) can of Chickpeas, drained and rinsed
- 1 cup Organic Low Sodium Chicken Broth
- Salt & Pepper (to taste)
Equipment
- Large deep-sided Pan or skillet
- Cooking Tongs
- Wooden Spatula
- Wooden cutting board
- Chef knife
- Ladle
- Serving bowls
- Garlic crusher (optional)
Step-by-Step Instructions
- Heat a splash of olive oil in a large pan or skillet over medium-high heat. Add the sliced chorizo and cook for 3-4 minutes or until golden. The chorizo will release a lot of reddish colored paprika-infused oil.
- Add the onion and mix it into the oil. Cook for 3-4 minutes, then add the garlic.
- Add the can of tomatoes, and if you are using whole ones, crush them slightly with a spoon. Give them 5 minutes to simmer and absorb some of that flavor.
- Next, add the aromatics: thyme, paprika, chili flakes, and the bay leaves and thyme sprigs, then stir for a few minutes.
- Then add the chickpeas, chicken stock, salt, and pepper.
- Give everything a good stir and turn the heat down to a gentle simmer (medium-low).
- Cook uncovered for 20 minutes, stirring occasionally. The sauce can be thickened by crushing some of the chickpeas with a potato masher or by adding 2-3 tablespoons of breadcrumbs.
- Discard the fresh thyme sprigs and bay leaves and serve. Serve with plenty of crusty bread.
Cooking tips:
Chorizo is a type of Spanish sausage that comes in a few different varieties: fresh, semi-cured, and cured. We used fresh chorizo sausage for this recipe. Discover more about the different types of chorizo in this article: Types of Spanish Chorizo (Flavors, Recipes, and Traditions)
Chickpeas – We opted for canned chickpeas for convenience. Of course, dried chickpeas can also be used, just make sure you prepare them first before cooking with them.
Tomatoes – I prefer a slightly more chunky texture from the tomatoes, so I prefer to use whole canned tomatoes and loosely chop them up myself. If you don’t mind a thinner consistency, use diced tomatoes.
Storage – use an airtight container and store for up to 3 day in the fridge, or up to 3 months when frozen.
Chicken Stock – If you have the time, make your own chicken stock (here’s our homemade chicken stock recipe). Chicken stock can be substituted for veggie stock.
Paprika – The chorizo sausages will already have plenty of paprika in them, but we love to double down and add some extra paprika for flavor and color. When it comes to paprika to use, we love Spanish La Vera smoked paprika, but you could also use sweet paprika. Read more about the different types of paprika: Your Guide to Hot Paprika, Smoked Paprika and Sweet Paprika
Herbs – We used a combination of fresh and dried thyme for this recipe. Thyme is a classic Spanish herb that grows wild all over Spain. Discover more about the types of herbs and spices used in Spanish cooking in this handy guide. The 7 Most Used Spices in Spanish Cooking (Uses, Health Benefits, Recipes)
More Chorizo Recipes
- Easy 5-Ingredient Spanish Chicken Chorizo Dinner
- Chorizo in Red Wine Tapas Recipe (Chorizo al Vino Tinto)
- Sheet Pan Chicken Chorizo and Rice (Easy Weeknight Dinner Recipe)
- Mushrooms Stuffed with Chorizo and Garlic (Champiñones Rellenos con Chorizo)
- Easy Sheet Pan Chicken Thighs with Chorizo and Roast Veg
- Rioja-Style Potatoes with Chorizo (Patatas a la Riojana)
- Roasted Potatoes with Chorizo and Thyme
- Chicken Chorizo Chili One-Pot (Spicy Chili Recipe)
- Smoky Spanish chorizo stew with spinach and chickpeas
Nutrition Facts
| Servings: 4 | |
| Amount per serving | |
| Calories | 420 |
| % Daily Value* | |
| Total Fat 27g | 35% |
| Saturated Fat 8g | 40% |
| Cholesterol 45mg | 15% |
| Sodium 480mg | 21% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 6g | 21% |
| Total Sugars 5g | |
| Protein 20g | |
| Vitamin C 10mg | 11% |
| Calcium 60mg | 5% |
| Iron 3mg | 17% |
| Potassium 650mg | 14% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Spanish Chorizo Chickpea Stew - Potaje de Garbanzos y Chorizo (30-Minute One-Pot Recipe)
Equipment
- Large deep-sided Pan or skillet
- Cooking Tongs
- Wooden Spatula
- Wooden cutting board
- Chef knife
- Ladle
- Serving bowls
- Garlic crusher (optional)
Ingredients
- Extra Virgin Olive Oil
- 8 oz. 250g fresh chorizo, cut into 1cm(½ inch) rounds
- 1 onion finely diced
- 4 garlic cloves minced
- 1 tsp dried thyme
- 1 tsp La Vera smoked paprika
- 1 tsp dried chili flakes
- 2 bay leaves
- 2-3 sprigs of fresh thyme optional
- 14 oz. 400g can of tomatoes (whole or crushed)
- 14 oz. 400g can of Chickpeas, drained and rinsed
- 1 cup Organic Low Sodium Chicken Broth
- Salt & Pepper to taste
Instructions
- Heat a splash of olive oil in a large pan or skillet over medium-high heat. Add the sliced chorizo and cook for 3-4 minutes or until golden. The chorizo will release a lot of reddish colored paprika-infused oil.Extra Virgin Olive Oil, 8 oz. 250g fresh chorizo, cut into 1cm(½ inch) rounds
- Add the onion and mix it into the oil. Cook for 3-4 minutes then add the garlic.1 onion, 4 garlic cloves
- Add the can of tomatoes, and if you are using whole ones, crush them slightly with a spoon. Give them 5 minutes to simmer and absorb some of that flavor.14 oz. 400g can of tomatoes (whole or crushed)
- Next, add the aromatics: thyme, paprika, chili flakes, and the bay leaves and thyme sprigs, then stir for a few minutes.1 tsp dried thyme, 1 tsp La Vera smoked paprika, 1 tsp dried chili flakes, 2 bay leaves, 2-3 sprigs of fresh thyme
- Then add the chickpeas, chicken stock, salt, pepper.14 oz. 400g can of Chickpeas, drained and rinsed, 1 cup Organic Low Sodium Chicken Broth, Salt & Pepper
- Give everything a good stir and turn the heat down to a gentle simmer (medium-low).
- Cook uncovered for 20 minutes, stirring occasionally. The sauce can be thickened by crushing some of the chickpeas with a potato masher or by adding 2-3 tablespoons of breadcrumbs.
- Discard the fresh thyme sprigs and bay leaves and serve. Serve with plenty of crusty bread.
Video
Notes
Cooking tips:
Chorizo is a type of Spanish sausage that comes in a few different varieties: fresh, semi-cured, and cured. We used fresh chorizo sausage for this recipe. Discover more about the different types of chorizo in this article: Types of Spanish Chorizo (Flavors, Recipes, and Traditions) Chickpeas - We opted for canned chickpeas for convenience. Of course, dried chickpeas can also be used, just make sure you prepare them first before cooking with them. Tomatoes - I prefer a slightly more chunky texture from the tomatoes, so I prefer to use whole canned tomatoes and loosely chop them up myself. If you don’t mind a thinner consistency, use diced tomatoes. Storage - use an airtight container and store for up to 3 day in the fridge, or up to 3 months when frozen. Chicken Stock - If you have the time, make your own chicken stock (here’s our homemade chicken stock recipe). Chicken stock can be substituted for veggie stock.Love this recipe?
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2 Comments
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Looks great! Hard to find fresh Spanish Chorizo in the US. Will try one of these online shops you’ve mentioned! Thanks for the recipe!
You’re welcome! Enjoy the recipe!