Chorizo & Chickpea Summer Stew Recipe

Introduction

This Chorizo & Chickpea Summer Stew is a vibrant and comforting dish packed with bold flavors. Perfect for warm evenings, it combines smoky chorizo, sweet roasted peppers, and tender chickpeas in a rich tomato sauce. Serve it with crusty bread for a satisfying meal.

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, to serve
• 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. Stir for a few minutes until fragrant.
2. Step 2: Add the sliced chorizo to the pan and cook for a couple more minutes until the oil is released and the chorizo starts to brown.
3. Step 3: Pour in the sherry vinegar and allow it to bubble for about a minute, stirring gently.
4. Step 4: Add the halved cherry tomatoes, roasted red peppers, spinach, 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 about 15 minutes, until the tomatoes soften and the sauce thickens.
6. Step 6: Taste and adjust seasoning if needed. Finish with a drizzle of extra virgin olive oil and serve warm with crusty bread.

Tips & Variations

• For extra heat, add a pinch of chili flakes when cooking the garlic and paprika.
• Swap out the spinach for kale or chard if you prefer a heartier green.
• If you want a thicker stew, simmer a little longer to reduce the liquid.
• Use smoked sausage if you can’t find chorizo to maintain the smoky flavor.

Storage

Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This stew can also be frozen 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 make this stew vegetarian?

Yes, simply omit the chorizo and use smoked paprika with additional olive oil for flavor. You can also add smoked tofu or mushrooms to add texture.

What can I serve instead of crusty bread?

This stew pairs well with rice, couscous, or even creamy polenta if you prefer a gluten-free option or something different.

Chorizo & Chickpea Summer Stew Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

A vibrant and hearty Chorizo & Chickpea Summer Stew combining smoky chorizo, sweet roasted red peppers, fresh spinach, and tender chickpeas in a thickened tomato sauce. This one-pan dish is perfect for a flavorful, comforting meal served with crusty bread.

• Author: Daniel
• 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
• Drizzle of extra virgin olive oil, to finish
• Crusty bread, to serve

Instructions

1. Prepare the base: 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 until aromatic.
2. Cook the chorizo: Add the sliced chorizo to the pan and stir for about two minutes until it releases its flavorful oils.
3. Add vinegar: Splash in the sherry vinegar and let it bubble for about a minute to deglaze the pan and enhance the flavor.
4. Add vegetables and chickpeas: Stir in the halved cherry tomatoes, roasted red peppers, fresh spinach, and drained chickpeas. Pour in 100ml of water and add a pinch of seasoning.
5. Simmer the stew: Bring the mixture to a boil, then reduce the heat to low to simmer gently. Cook for approximately 15 minutes until the tomatoes soften and the sauce thickens.
6. Season and finish: Adjust seasoning to taste, drizzle with extra virgin olive oil for richness, and remove the thyme sprigs.
7. Serve: Serve the stew hot, accompanied by crusty bread for dipping and enjoying the delicious sauce.

Notes

• Use good quality smoked paprika for a deep, smoky flavor.
• If you prefer spicier stew, opt for spicy chorizo.
• Make sure to drain the chickpeas well to avoid a watery stew.
• The crusty bread is essential for soaking up the rich sauce.
• For a gluten-free option, serve with gluten-free bread or omit the bread altogether.

Keywords: Chorizo stew, chickpea stew, summer stew, Spanish recipe, one-pan meal, smoky paprika stew