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Chorizo Chickpea Stew with Greens

4.8 from 40 votes

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A rich, chickpea stew with layers of flavor. This hearty dish is a nourishing, delicious one-bowl meal that cooks in about 30 minutes. Make it with your choice of meat or vegetarian chorizo.

A gray bowl with spoon, filled with chunky chickpea soup with chorizo, kale and shredded cheese.

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.

Netflix anyone?!

A gray bowl on a wooden cutting board filled with chunky chickpea soup with chorizo, kale and shredded cheese.

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.

A gray bowl on a wooden cutting board filled with chunky garbanzo bean soup with chorizo, kale and shredded cheese.

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:

  • Paprika
  • Cumin
  • Garlic
  • Chili

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!

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One-Bowl Chorizo Chickpea Stew with Greens

One-Bowl Chorizo Chickpea Stew with Greens

Karen Tedesco
Chickpea Stew with Chorizo and Greens is a delicious, nourishing one-bowl meal that you can make in 30 minutes flat. 
Print Pin
4.8 from 40 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup and Stew
Cuisine soup/stew
Servings 6 servings


  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1/2 cup (80 g) finely chopped white or yellow onion
  • 2 finely chopped garlic cloves
  • 1 teaspoon paprika
  • 1 teaspoon crushed red chili
  • Freshly ground black pepper
  • 1 bay leaf
  • Kosher salt
  • 2 15-ounce (850 g) cans chickpeas (or 4 cups cooked chickpeas), drained
  • 2 roasted red bell peppers* or 2 jarred roasted red peppers, peeled, seeded and chopped
  • 1 pound (500 g) cooked chorizo sausage (about 4 links), cut into 1/2-inch pieces or 1 package vegetarian chorizo, prepared according to package directions
  • 2 cups (60 g) loosely packed leafy greens such as kale, chard, spinach, torn or chopped into bite-size pieces
  • 1/2 cup (120 g) grated Manchego cheese or cheddar cheese


  • Pour the oil into a soup pot or Dutch oven and place over medium heat. Add the onion and garlic and cook until the onion is softened, stirring frequently.
  • Stir in the paprika, chili, black pepper, bay leaf and 2 teaspoons salt to coat the spices in the oil. 
  • Add the chickpeas, red bell pepper and 4 cups water to the pot and bring to a simmer. Cook, partially covered, 20 – 25 minutes. Adjust the heat to medium-low if it starts to boil.
  • Scoop out half the soup, puree in a blender and add back to the pot, or use an immersion stick blender to blend to a thick but chunky texture right in the pan. Add about 1/2 cup more water if you prefer a thinner consistency. Taste for seasoning and add more salt and pepper to taste.
  • Stir the chorizo and greens into the hot stew to wilt the greens. Serve in bowl topped with the grated cheese.


  • 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.
  • Make this hearty soup with meat or vegetarian chorizo 
  • Add cooked small pasta shells or couscous to satisfy hearty appetites
  • Use an immersion blender to easily thicken and smooth the stew right in the pot, or skip that step and just enjoy!


Serving: 1g | Calories: 214kcal | Carbohydrates: 3g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Sodium: 895mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1602IU | Vitamin C: 25mg | Calcium: 103mg | Iron: 1mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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  1. I can’t eat roast pepper. Should I just omit?

  2. 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!

    1. Taina, I’m so glad everyone enjoyed! I’ll keep your secret 😉

      1. 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!

  3. 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.

    1. 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.