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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.
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
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.