If pure comfort, maximum flavour and a seriously good drop of red wine is what you are looking for out of a meal then this chorizo and chickpea stew has you 100% covered. Cooked in 30 minutes, eaten in a lot less and bonus points - it's made in 1 pot. Get scrolling friends as I'm about to take your dinner ideas to a whole new level 😉
Why I Love This Recipe
- ready in 30 minutes
- easy to find ingredients
- simple but fancy enough for a dinner party
- full of good stuff
My chorizo and chickpea stew is definitely one you are going to want to bookmark! Packed full of flavour using easy to find ingredients it's tasty by healthy too with a good amount of vegetables in it. You could easily, and when I say easily I mean in less than 30 minutes on a Tuesday for the family or at the weekend for date/entertaining night - it looks and tastes that good!
Read on, check out the list of ingredients needed, how to whip it up below and have this delicious Spanish chickpea stew in your life very soon 😉
To make this chorizo and chickpea stew (as mentioned above) you can find all the ingredients in pretty much any local grocery store. In fact, for the majority of my recipes, I have sourced all the ingredients from my local shopping centre using the butcher, fruit & veg shop and larger grocery store!
To whip up this chorizo bean stew in 30 minutes you will need the following ingredients........
- vegetables - red onion, pumpkin (I used kent but any kind will work) & spinach
- chorizo - delicious slightly spiced Spanish sausage. Use fresh chorizo though!
- chickpeas - it wouldn't be chorizo chickpea stew without these guys. A simple 400g tin will do the trick
- spices - garlic, smoked paprika, cumin, oregano & salt all help add an extra punch of flavour to the dish
- tinned tomatoes - 800g of tinned cherry tomatoes but chopped will also work too. Alternatively you can use 800g of chopped cherry tomatoes
- other - garnish with a yoghurt and lemon mix and some crusty bread but more on that later!
Gather all the ingredients, prep them up and once you start to cook I guarantee you it'll be a walk in the park and you will be wondering why this chorizo and chickpea stew wasn't in your life already 😉
How To Make This Simple Chorizo Stew
Simple. That's the name of the game here. This Mediterranean chickpea stew is all about keeping it simple and making your life easier. With easy to source ingredients (listed above) you can whip up this recipe in 30 minutes (or less) and wow your partner, family or friends as if you have slaved away for hours in the kitchen. Bonus points go to those who pair the chorizo and chickpeas stew with the suggested wine pairing (keep reading).
Please refer to the recipe card below for the full step by step instructions for this chorizo bean stew!
- Prepare the ingredients - dice the chorizo, onion and pumpkin into bite-sized pieces
- Fry chorizo, garlic and onion in a heavy bottom casserole dish
- Add pumpkin
- Next, add tinned tomatoes, spices and spinach
Voila! Now sit back and bask in the glory of your work as everyone asks you to direct them to the recipe online 😉
What To Serve With Chorizo Stew
This chorizo and chickpea stew is so frickin good you could easily just serve it as is. But, for those of you who know, follow and love what I do will know that I like to take my garnish, oils and accoutrements to another level 😉
For this dish, I recommend serving it with a cooling and creamy mixture of greek yoghurt and lemon juice. It adds a lovely lick of acidity to the dish along with a beautiful creamy texture too. It really does take it up a couple notches and takes all but a minute to make too!
Next, and this is something my daughter and I laugh about a lot in the house and that's TEXTURE! My wife can't cook and doesn't cook. So, when I ask what she wants for dinner I get the "something tasty" suggestion. Then I say ok, let's have X and I get told "really, can't we have something else". Does anyone else who does the cooking at home often get these REALLY helpful answers? The funniest part to it all is 99% of what I cook she loves (probably because she has no choice too) but if you were to ask my daughter what her mother will complain about with food and that's TEXTURE! I often hear Olivia (now 5) going texture, texture when we are discussing what's for dinner.
So, after that long-winded story, this dish needs a little texture added to it. The best way to do that is through some nice crusty bread. I like to make what's known as peasants garlic bread. Why? Because, it's quick, simple, cheap to make and really tasty. If you have made my pan con tomate recipe (see below) you will know what I'm talking about. Simple oil some crusty bread, grill it and then rub it with a raw clove of garlic. Trust me and you can thank me later! With these two additions, you will very easily fall in love with my chorizo and chickpea stew.
Tips, Tricks & FAQ's
Organisation and preparation is the key to success in most parts of life and especially when it comes to a kitchen. Yes, with a handful of kids, small kitchen space and ample headspace can become a challenge but starting off with clean work surfaces, reading the recipe and laying out all the ingredients is the best way to set yourself up for success. Once you have cooked a recipe once or even read the recipe fully you will know and find ways to speed things up for you. For example, I have made this dish multiple times so I know as the chorizo is cooking I can chop up the pumpkin without anything going on fire 😉
Truthfully, the texture and flavour of chorizo can't be 100% substituted. Chorizo has a soft but firm bite to it and packs great flavour too. If you are unable to get hold of any then a regular pork sausage will work with the addition of more garlic and smoked paprika. If you are vegetarian and then I would bulk up on the veggies.
Yes, you can freeze the stew. Make sure you freeze it prior to adding the yoghurt and probably not necessary to freeze the grilled bread either 😉 The texture will always change when freezing food so if you plan on making a larger batch I would remove what you are going to freeze a few minutes earlier so you don't have overcooked vegetables when reheating it.
To reheat it, defrost completely and simmer slowly on low heat or in the oven on low heat.
George's Folly Wines
You know there are some people you meet (or talk to via insta/over the phone due to Covid restrictions) and you click with? Well, that was myself and Jodie from George's Folly Wines. I first came across these wines when a mate Matt from winereview_simple posted about them and told me how great they are. Since then, Jodie and I have been chatting a bit about wines, life with kids and creating some recipes together to pair with their wines. They have just released a few new drops so it was the perfect time for me to get to work in the kitchen.
The first recipe was created for their 'The Horse Has Bolted" Grenache Shiraz. The wine comes about as George, owner and winemaker who was planning on purchasing property for the family to have a "relaxing lifestyle" turned into 88 acres of vineyard to which the family had no knowledge of. He was met with multiple phrases like "and pigs might fly", "you are away with the fairies" and that he should reconsider this great idea. To which he responds "too late, the horse has bolted". Little did he and they know that they just created names for 3 of their amazing wines!
They are a small, family-owned winery who as they say themselves try not to take life too seriously except for when it comes to food, wine and family. All, I have learnt from talking to Jodie and hearing about the 30+ kids staying over for her kids formal the other day. I was met with "it's all ahead of you". Luckily for me, I don't have a winery nor the space for that many kids so..........................
It wouldn't be a recipe on my site without an epic wine pairing now, would it? This chorizo and chickpea stew as you guessed is paired with The Horse Has Bolted Grenache Shiraz from George's Folly.
The easiest way to describe this wine is CRUSHABLE. This wine won't last long in your glass or bottle! It's a lighter style red that can defo be enjoyed year-round. Pop it in the fridge for 20 minutes during the warmer months or at room temperature during the cooler months.
My not so professional review goes like this................
"delicious, light-bodied and fruity little number! Raspberries, cherry, a hint of chocolate, pencil shavings and a touch of cinnamon too. The tannins are soft, there is just the right amount of acidity and a whole lot of moreish"
It pairs perfectly with BBQ'd meats, charcuterie and my tasty chorizo and chickpea stew. At $28 a bottle, this wine won't break your bank but trust me when I say you will be ordering plenty of it to enjoy throughout the year! I've already told Jodie I'll be getting more. If, like me you are keen on some yourself use code REDWINE15 to get 15% off all red wines for a limited time!
Alternative 30 Minute Meals
Inspired by my chickpea and chorizo stew and need more tasty 30-minute meals in your life? Check out these beauties on my site and fellow foodies sites too. Enjoy!
Tuna Pasta Salad by Alexandra Cook of 'It's Not Complicated Recipes'
Pan Con Tomate by Yours Truly
Miso Noodle Soup with Nori & Shiitake by Allison Jones of 'Body Electric Vitality'
Lamb Mince Ragu by Yours Truly
One-Pot Healthy Turkey Bolognese by Kylie Archer of 'Kidgredients'
Peanut Butter Chicken Stirfry by Yours Truly
Moong Masoor Dal (red and yellow lentil curry) by Kiran Afzal of 'Mirchi Tales'
Happy Cooking and Happy Eating Friends!!
- 300 g kent pumpkin
- 400 g fresh chorizo
- 1 red onion
- 400 g chickpeas
- 100 g spinach
- 800 g tinned tomatoes
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cumin
- 2 cloves garlic
- 3 tbsp olive oil
- 1 clove garlic
- olive oil
- 200 g Greek yoghurt
- lemon juice
- Chef Knives
- Chopping board
- casserole dish w/ lid
- wooden spoon/spatula
- measuring/weighing utensils
- grill pan
- Dice the pumpkin into 1 cm cubes
- Chop the chorizo into ¼’s lengthways and then into 1cm pieces
- Dice the red onion and chop the garlic
- In a casserole dish (with a lid) fry the chorizo, onion & garlic in oil for 3 minutes
- Add the pumpkin and cook for a further 3 minutes
- Add spices, tomatoes, chickpeas and spinach, bring to a simmer, cover and cook for 4-5 minutes
- Meanwhile, mix the yoghurt and lemon juice together
- For the grilled bread, rub them in oil and grill on high heat. Rub each piece of grilled bread in raw garlic clove and serve
- Serve the stew with a dollop of yoghurt mix and 2 pieces of grilled bread
- the stew can be made in advance and reheated in a saucepan • Don’t skimp on the yoghurt as it really brings the dish together
- butternut pumpkin will work just fine if you can’t get kent cut the pumpkin and chorizo to similar sized pieces for even cooking
- if you cant get chorizo you could use pork sausages removed from the casings – add more paprika and some chilli flakes for spice