Cookwith

Name: Smoky Spanish Chickpea & Chorizo Stew (One-Pot, Rustic)
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 oz Spanish-style pork chorizo, sliced into 1/4-inch rounds; 1 cup canned chickpeas, drained and rinsed; 1/2 small yellow onion, finely diced; 2 cloves garlic, thinly sliced; 1/2 red bell pepper, diced; 1/2 cup canned diced tomatoes (with juices); 1/2 cup low-sodium chicken broth; 1/2 tsp smoked paprika (pimentón); Pinch crushed red pepper flakes (optional, for extra heat); 1 tbsp olive oil; Salt and black pepper, to taste; 1 tbsp chopped fresh parsley (for garnish); 1/2 tsp sherry vinegar or red wine vinegar (to finish); Crusty bread, for serving (optional, not included in nutrition)

Smoky Spanish Chickpea & Chorizo Stew (One-Pot, Rustic)

PickledBroccoli4365

This rustic Spanish chickpea and chorizo stew is the ultimate one-pot comfort meal, packed with the bold flavors of smoked paprika, garlic, and spicy pork chorizo. Creamy chickpeas soak up the savory juices, while a quick stovetop simmer melds everything together—no fuss, maximum flavor. The result is a hearty, slightly spicy dish with a rich, smoky depth, perfect for a solo dinner. A final splash of vinegar wakes up the tomatoey broth, and a sprinkle of fresh parsley adds vibrant color. Enjoy with crusty bread and a crisp green salad for a true taste of Spain—no cilantro, just pure rustic goodness.

Ingredients

Instructions

Heat olive oil in a medium saucepan or small Dutch oven over medium heat. Add chorizo and cook, stirring, until chorizo renders its fat and is lightly browned, about 3 minutes.
Add onion and bell pepper to the pan. Sauté until softened and fragrant, about 4 minutes.
Stir in the garlic and cook for 1 minute, until just golden and aromatic.
Sprinkle smoked paprika and (if using) red pepper flakes into the pan. Toast briefly, stirring constantly, for 30 seconds to bloom the spices.
Add chickpeas, diced tomatoes with juices, and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15-18 minutes, stirring occasionally, until the stew is thickened and flavors meld. Taste and adjust salt and pepper as needed.
Stir in vinegar at the end to brighten the flavors.
Ladle stew into a bowl. Garnish generously with chopped parsley. Serve hot with crusty bread and a green salad.