Chorizo chickpea stew (quick!)
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Are you craving a tasty meal but short on time? This quick chorizo chickpea stew is perfect for you! It takes just 27 minutes from start to finish and packs a ton of flavor. The secret is using chorizo, which adds a rich, smoky taste to the dish.

This stew is great on its own or served over rice, pasta, or mashed potatoes. You can even top it with a fried egg for extra protein. It’s a versatile dish that works for lunch or dinner any day of the week.

Exact Ingredients List

Here’s what you’ll need to make this tasty chorizo chickpea stew:
- 1 1/2 tablespoons olive oil
- 250g (8 oz) chorizo, sliced into 8mm (1/3″) pieces
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf (fresh preferred, dried works too)
- 400g (14 oz) can crushed tomatoes
- 400g (14 oz) can chickpeas, drained
- 1 cup low-sodium chicken broth
- 1/4 teaspoon cooking salt
- 1/4 teaspoon black pepper
This recipe serves 2-3 people. You can easily double the ingredients if you’re cooking for more.
Don’t forget some crusty bread for dipping! A fried egg on top adds extra protein and flavor.

Instructions

Heat olive oil in a big pot over medium-high heat. Slice the chorizo into coins and add to the pot. Cook for 3 minutes until golden brown.
Toss in minced garlic, dried thyme, smoked paprika, and a bay leaf. Stir for 1 minute to wake up the flavors.
Now add your canned tomatoes, drained chickpeas, chicken stock, salt, and pepper. Give it a good stir and bring to a simmer. Turn the heat down to medium-low.
Let it bubble gently for 15 minutes without a lid. Stir often so nothing sticks to the bottom. The sauce will get thicker as it cooks.
When it’s nice and thick, fish out the bay leaf. Your stew is ready! Grab some crusty bread and dig in.
Tip: For extra yumminess, top with a fried egg or serve over mashed potatoes.

Possible Substitutes List
You can swap out some ingredients in this chorizo chickpea stew if needed. Here are some easy switches:
- Chorizo: Use spicy Italian sausage or andouille for a similar flavor kick.
- Chickpeas: Try white beans, kidney beans, or lentils instead.
- Smoked paprika: Regular paprika works too, but you’ll miss some smoky depth.
- Chicken stock: Vegetable broth makes this dish vegetarian-friendly.
- Fresh garlic: Garlic powder can work in a pinch. Use 1/4 teaspoon.
For the herbs:
- Dried thyme: Swap with dried oregano or herbs de Provence.
- Bay leaf: Skip it if you don’t have any. The stew will still taste great.
Want to add veggies? Toss in some diced carrots, bell peppers, or spinach. They’ll boost the nutrition and add color to your stew.
Remember, cooking is flexible! Feel free to play around with these swaps to make the recipe your own.
How To Make It Diabetes-Friendly
To make this chorizo chickpea stew more diabetes-friendly, you can try a few simple tweaks. Start by using lean turkey or chicken chorizo instead of pork. This swap cuts down on saturated fat and calories.
Next, increase the fiber content by doubling the chickpeas. Fiber helps slow down sugar absorption. You can also add extra non-starchy veggies like bell peppers or zucchini.
Consider these easy substitutions:
- Use cauliflower rice instead of bread or pasta
- Swap regular stock for low-sodium bone broth
- Try monk fruit sweetener if you need to add sweetness
Watch your portion sizes too. Stick to about 1 cup of stew per serving. Pair it with a side salad for a balanced meal.
For the cooking method, you don’t need to change much. Just be sure to drain and rinse the canned chickpeas well to remove extra sodium. This small step can make a big difference for your health.
Remember to check with your doctor or dietitian about how this recipe fits into your meal plan. They can give you personalized advice based on your needs.
Tips, Tricks & Storing
For extra flavor, try adding a splash of red wine when you sauté the chorizo. It will give your stew a deeper taste.
You can make this stew even heartier by tossing in some diced potatoes or carrots. Just add them with the chickpeas and cook until tender.
Don’t forget to stir often! This helps blend the flavors and keeps the stew from sticking to the pot.
If you like it spicy, add a pinch of red pepper flakes or a diced jalapeño with the garlic.
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. The stew often tastes even better the next day!
To reheat, simply warm it on the stove over medium heat, stirring now and then. Add a splash of water if it’s too thick.
You can freeze this stew for up to 3 months. Let it cool first, then put it in a freezer-safe container. Thaw in the fridge overnight before reheating.
For a veggie version, swap the chorizo for plant-based sausage and use vegetable broth instead of chicken stock.