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A bowl of Spanish chorizo chickpea stew

Spanish Chorizo Chickpea Stew - Potaje de Garbanzos y Chorizo (30-Minute One-Pot Recipe)

Byron
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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, tapas
Cuisine andaluz, basque, Mediterranean, Spain
Servings 4 Main
Calories 420 kcal

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.

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.
Keyword 30-minute-meal, bean stew, chickpeas, chorizo, Chorizo and chickpeas, easy stew, meat stew, one pot stew, one-pot, Pork stew, Spanish chorizo, Spanish pork stew