Spanish Chickpea Stew with Chorizo
A hearty and flavorful Mediterranean stew featuring chickpeas and chorizo, popular in Andalusia.
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- •2 pieces Chorizo sausagemild
- •a pinch Saffron
- •2 pieces Onionsdiced
- •1 piece Green bell pepperdiced
- •1 piece Red bell pepperdiced
- •3 cloves Garlicminced
- •2 pieces Potatoesdiced
- •2 tbsp Olive oil
- •4 cups Chicken stockor water for vegetarian version
- •1 tsp Paprika
- •2 cans Canned chickpeasrinsed
- •to taste Salt
- •1 tsp Fresh thyme(optional)or dried thyme
- •a handful Fresh parsley(optional)chopped
- 1
Cut the onions, green and red bell peppers, and garlic to the size of chickpeas.
5 min
- 2
Peel and dice the potatoes into small cubes.
5 min
- 3
Add olive oil to a pan and cook the chorizo sausages until they release their fat.
10 min
- 4
Remove the chorizo and add the diced vegetables to the pan. Sauté with a little salt and thyme.
10 min
- 5
Rinse canned chickpeas and add them to the pan once the vegetables are cooked.
5 min
- 6
Add chicken stock, paprika, and saffron to the pan. Bring to a boil.
5 min
- 7
Return the chorizo to the pan and let the stew simmer until the potatoes are tender.
15 min
- 8
Remove the chorizo, slice it, and add fresh parsley to the stew before serving.
5 min
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