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Smoky Chorizo and Chickpea Stew

4.86 from 54 community reviews

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This hearty chickpea stew is layered with spices, smoky chorizo (either meat or plant-based,) leafy greens, cooked pasta shells, and sharp, shredded cheese that melts into the broth. It’s one of the coziest one-bowl soup dinners that’s ready to serve in about 30 minutes.

Chorizo chickpea stew garnished with shredded cheese in a serving bowl.

Chickpea stew has so much going on flavor-wise — chorizo sausage kicks up the flavor big time! I would describe this as a Mediterranean-inspired “chili”, a meal you can eat out of the bowl while sitting on the couch in front of your favorite movie.

Sometimes you just gotta cozy up to a warm bowl in your lap and something on the screen that changes your mood.

Chorizo spices

I have a thing for zesty chorizo spices. The great thing about chorizo is that you can buy meaty versions of the sausage made with pork or poultry, as well as completely vegetarian chorizo, made with seitan or other plant-based ingredients. Chorizo is typically seasoned with a blend of pantry spices, including:

  • Paprika
  • Cumin
  • Garlic
  • Chili pepper

Recipe steps

Chorizo chickpea stew garnished with shredded cheese in a serving bowl.

Smoky Chorizo and Chickpea Stew

Karen Tedesco
With tasty chunks of chorizo (made with meat, or plant-based), roasted red peppers, leafy greens and spices, this hearty stew is layered with flavor. This is an ideal one-bowl meal that you can make in 30 minutes flat.
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4.86 from 54 community reviews
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup and Stew
Cuisine Spanish
Servings 6 servings

Ingredients

  • 2 tablespoons (30 ml) extra-virgin olive oil
  • ¾ pound Mexican or Spanish-style chorizo sausage (about 3 links), crumbled or sliced, or 1 package plant-based chorizo
  • 1 cup chopped onion
  • 2 garlic cloves, finely chopped
  • 2 teaspoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper, or cayenne pepper
  • Kosher salt
  • 2 15-ounce cans (850 g) chickpeas, drained
  • 2 roasted red bell peppers, jarred or homemade, chopped
  • 3 cups chicken broth, or vegetable broth
  • 2 cups loosely packed leafy greens such as kale, chard, spinach, torn or chopped into bite-size pieces
  • ½ cup (60 g) grated cheddar, Monterey Jack or Manchego cheese, plus more for serving
  • 1 cup cooked soup pasta, such as shells or orzo

Instructions 

  • 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 you're using plant-based chorizo, cook 2-3 minutes. Add the onion and garlic cook until the onion is softened, stirring frequently.
  • Add the tomato paste, both paprikas, cumin, red pepper, and 1½ teaspoons salt Stir to coat the spices in the oil. 
  • Add the chickpeas, red bell pepper and 3 cups broth or water to the pot and bring to a simmer. Cook 20 minutes, uncovered. Adjust the heat to medium-low if it starts to boil.
  • Stir the greens into the hot stew until they wilt. Add the cheese and pasta (if using). Serve in bowls with additional 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 an oven 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, and remove the stem and seeds. Store peeled peppers in the refrigerator for a week or so.
  • Make sure the chorizo you use for this recipe is uncooked, not the dry-cured type, which is more like salami or pepperoni.
  • 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.

Nutrition

Calories: 146kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Sodium: 696mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1373IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 1mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

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.

4.86 from 54 votes (51 ratings without comment)

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18 Comments

  1. Hector Gonzalez says:

    5 stars
    My wife and I loved this recipe. Had it with garlic bread. Thank you!

  2. Frederick Jackson says:

    I used soy corizo its already cooked so I’m wondering about the timing..I added after soup was cooked.still good.

    1. Hi Frederick – So glad you enjoyed it! Yes, the cook time for soy-based chorizo is the same (20 minutes).

  3. 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?

    1. Hi Shana – The metric conversions were incorrect and I corrected them. Thanks for letting us know!

  4. This is a fantastic recipe! So easy and delicious. Wondering about freezing or storing it? What are your thoughts?

    1. 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.

  5. 5 stars
    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.

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

  7. 5 stars
    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!

  8. 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.