30-Minute Chorizo and Chickpea Stew
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A rich, chickpea stew with so much flavor! This hearty soup is a nourishing, delicious one-bowl meal that cooks in about 30 minutes. Make it with your choice of meat or vegetarian chorizo and add some couscous or small pasta to complete the dish.
This hearty chickpea stew has so much going on flavor-wise, featuring spicy chorizo sausage, roasted red peppers and a healthy amount of leafy greens.
Think of it as a Spanish-style chili — a meal you can eat out of the bowl while sitting on the couch in front of your favorite movie.
I advocate for togetherness in my cookbook, especially when it comes to family dinner (Gather Around the Table is my tagline, after all)
But sometimes you just gotta cozy up to a warm bowl in your lap and something on the screen that changes your mood.
Of course, a pot of this very satisfying stew would be wonderful served straight from the pot plunked on the dinner table, along with a salad and some crusty bread.
If you have more serious hunger cravings to address, cook some soup-sized pasta like small shells and stir it into the pot.
For the soup in these photos, I made the stew with my favorite gluten-free pasta made from chickpea flour.
I absolutely have a thing for zesty chorizo spices — especially when made into one of our favorite chili recipes.
The great thing about chorizo is that you can buy meaty versions of the sausage made with pork or chicken, as well as chorizo that’s completely vegetarian.
Seasonings in chorizo
Make sure the chorizo you use for this recipe isn’t the dry-cured type, which is more like salami or pepperoni.
Chorizo is usually seasoned with a blend of spices that includes:
When you add those already tasty bits to this soup, things start to get even more mouthwatering. Let me know if you give this recipe a try!
More Quick One-Bowl Meal Recipes:
- Sweet and Spicy Gochujang Chicken
- Weeknight Chicken Sausage
- Pappardelle Pasta with Portobello Mushroom Ragu
- Thai Basil Chicken with Rice Noodles
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30-Minute Chorizo Chickpea Stew
- 2 tablespoons (30 ml) extra-virgin olive oil
- ¾ pound (340 g) chorizo sausage (about 3 links), cut into 1/2-inch pieces or 1 package vegetarian chorizo
- 1 (110 g) white or yellow onion, finely chopped
- 2 finely chopped garlic cloves
- 1 teaspoon paprika
- 1 teaspoon crushed red chili
- Kosher salt
- 1 15-ounce can (440 g) chickpeas, pinto or cannellini beans, drained
- 2 roasted red bell peppers* or 2 jarred roasted red peppers, peeled, seeded and chopped
- 3 cups chicken or vegetable stock (or water)
- 2 cups loosely packed leafy greens such as kale, chard, spinach, torn or chopped into bite-size pieces
- ½ cup (60 g) grated Manchego, cotija or cheddar cheese
- Pour the oil into a soup pot or Dutch oven and place over medium heat. Stir in the chorizo and cook until it's not longer pink, about 5 minutes. If using vegetarian chorizo, cook 2-3 minutes. Add the onion and garlic cook until the onion is softened, stirring frequently.
- Stir in the paprika, chili, black pepper, 1½ teaspoons salt to coat the spices in the oil.
- Add the beans or chickpeas, red bell pepper and 3 cups broth or water to the pot and bring to a simmer. Cook, covered, 20 minutes. Adjust the heat to medium-low if it starts to boil.
- Stir the greens into the hot stew to wilt the greens. Serve in bowl topped with the grated cheese.
Karen’s Notes and Tips
- The stew will keep refrigerated up to 5 days, and frozen about one month. Be sure to cool completely and portion into airtight containers.
- To roast red bell peppers, put the whole peppers on a hot barbecue grill, under a broiler or directly over a stovetop gas flame until blackened on all sides. Put the peppers in a bowl and cover. When cool, peel off the skin, remove the stem and seeds. Store peeled peppers in the refrigerator for a week or so.
- Add 1/2 cup cooked small pasta shells or couscous to the stew.
- If you prefer a thicker texture, scoop out some of the soup, puree in a blender and add back to the pot, or use an immersion stick blender to blend in the pan.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
I used soy corizo its already cooked so I’m wondering about the timing..I added after soup was cooked.still good.
Hi Frederick – So glad you enjoyed it! Yes, the cook time for soy-based chorizo is the same (20 minutes).
This looks delicious and I can’t wait to try it!
A question – the measurements seem a bit off, e.g. 15 oz beans is closer to 425g rather than 850g, and 3/4 pound of chorizo is closer to 340g rather than 500g. Should I follow the US measurements for a more accurate proportion of ingredients?
Hi Shana – The metric conversions were incorrect and I corrected them. Thanks for letting us know!
This is a fantastic recipe! So easy and delicious. Wondering about freezing or storing it? What are your thoughts?
Hi Meg – Great question! The stew will keep refrigerated up to 5 days, and frozen about one month. Be sure to cool completely and portion into airtight containers.
I don’t usually leave reviews, but this was fantastic! I had some chorizo I was trying to use up. I used canellini beans, one red pepper, and one jalapeno with the kale. I didn’t have cheese so I left it out. Perfect without it.
I can’t eat roast pepper. Should I just omit?
Yes, for sure!
Made this with Trader Joe’s soy chorizo & didn’t tell my family 🙂 . With so much flavor, they never missed the meat! Also doubled the mustard greens. Such a perfect meal for a chilly October evening. I have loved every single recipe of yours that I have ever made. Thank you for sharing your talents, Karen!
Taina, I’m so glad everyone enjoyed! I’ll keep your secret 😉
I made this with the soy chorizo from TJs as well a few months ago and my mouth is still watering! The manchego cheese was a huge must and added so much flavor and complexity. Can’t wait to make it again!
I need to try TJ’s chorizo!
I love the vibrant colors and favors here, this looks like a bowl of comfort!
Beautiful, and I bet, incredibly tasty. Cooking the ceci in a flavored broth rather than plain water really does add a wonderful dimension of flavor, and is classic in the Italian repertoire. I use garlic, bay leaf, and a bit of olive oil. I will have to try your additions next time out. I am so pleased to see you at work again. It has been far too long between posts. Your quiet elegance was missed.
Many thanks, Adri. I have missed being here more often.
And I agree – flavoring the cooking water is a simple thing – and then the windfall is soup! Yes, bay leaf and garlic seem essential.