Chorizo & Chickpea Summer Stew Recipe

Introduction

This Chorizo & Chickpea Summer Stew is a vibrant and hearty dish perfect for warm evenings. Combining smoky chorizo with fresh vegetables and chickpeas, it’s both comforting and full of flavor. Ready in under 30 minutes, it’s a wonderful meal to enjoy with crusty bread.

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 2 thyme sprigs
• 1 tbsp smoked paprika
• 200g chorizo ring, sliced into thin coins
• 1 tbsp sherry vinegar
• 600g cherry tomatoes, halved
• 450g jar roasted red peppers, drained and cut into large strips
• 100g spinach
• 2 x 400g cans chickpeas, drained
• Drizzle of extra virgin olive oil and crusty bread, to serve

Instructions

1. Step 1: Heat the olive oil in a large frying pan over medium heat. Add the crushed garlic, thyme sprigs, and smoked paprika, stirring for a few minutes to release the aromas.
2. Step 2: Add the sliced chorizo and stir for another 2 minutes until the oils have released from the chorizo.
3. Step 3: Splash in the sherry vinegar and let it bubble gently for about a minute to enhance the flavors.
4. Step 4: Add the halved cherry tomatoes, roasted red pepper strips, spinach, drained chickpeas, and 100ml of water. Season with a pinch of salt and pepper.
5. Step 5: Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for around 15 minutes until the tomatoes soften and the sauce thickens.
6. Step 6: Taste and adjust the seasoning if needed. Finish with a drizzle of extra virgin olive oil and serve warm with crusty bread.

Tips & Variations

• For extra depth, add a chopped onion along with the garlic.
• Swap the sherry vinegar for red wine vinegar for a slightly different tang.
• Use fresh thyme leaves if you don’t have sprigs—about 1 teaspoon.
• Add a pinch of chili flakes with the paprika for a spicier stew.
• Serve with couscous or rice instead of bread for a heartier meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave until piping hot. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas need to be soaked and cooked beforehand, which will add extra prep time. Canned chickpeas are convenient and work perfectly in this recipe.

Is this stew suitable for freezing?

Absolutely. This stew freezes well and can be stored in the freezer for up to 2 months. Make sure to cool it completely before freezing and reheat thoroughly before serving.

Chorizo & Chickpea Summer Stew Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

A hearty and flavorful chorizo and chickpea summer stew featuring smoky paprika, tender chickpeas, roasted red peppers, and fresh spinach, simmered to perfection with cherry tomatoes and a splash of sherry vinegar. Perfect for a satisfying, rustic meal served with crusty bread.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 2 thyme sprigs
• 1 tbsp smoked paprika
• 200g chorizo ring, sliced into thin coins
• 1 tbsp sherry vinegar
• 600g cherry tomatoes, halved
• 450g jar roasted red peppers, drained and cut into large strips
• 100g spinach
• 2 x 400g cans chickpeas, drained
• 100ml water
• Pinch of seasoning (salt and pepper)

To Serve

• Drizzle of extra virgin olive oil
• Crusty bread

Instructions

1. Prepare the Base: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the crushed garlic cloves, 2 thyme sprigs, and 1 tablespoon of smoked paprika. Stir constantly for a few minutes to release the flavors and infuse the oil.
2. Cook the Chorizo: Add 200g of thinly sliced chorizo coins to the pan and stir for another 2 minutes until the chorizo releases its flavorful oil.
3. Add Sherry Vinegar: Splash in 1 tablespoon of sherry vinegar and let it bubble for about a minute, deglazing the pan and adding a tangy depth.
4. Add Vegetables and Chickpeas: Stir in 600g halved cherry tomatoes, 450g drained and sliced roasted red peppers, 100g fresh spinach, and 2 cans (2 x 400g) drained chickpeas. Pour in 100ml of water and season with a pinch of salt and pepper.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for approximately 15 minutes, or until the tomatoes soften and the sauce thickens nicely.
6. Finish and Serve: Adjust seasoning to taste. Drizzle extra virgin olive oil over the stew and serve hot with crusty bread on the side for dipping.

Notes

• You can substitute fresh thyme with dried thyme if fresh is unavailable.
• For a spicier stew, add a pinch of chili flakes along with the smoked paprika.
• Using a good quality smoked paprika is key to achieving the authentic smoky flavor in the stew.
• Drain the chickpeas well to avoid excess liquid in the stew.
• This stew can be reheated gently on the stovetop or in the microwave and tastes even better the next day.

Keywords: chorizo stew, chickpea stew, Spanish recipe, summer stew, smoky paprika stew, easy stovetop recipe, quick dinner, healthy stew