Spanish Chorizo, Potato & Chickpea Stew
By Michał Bednarz
A hearty Spanish stew with smoky chorizo, tender potatoes, and chickpeas. The chorizo infuses rich, aromatic flavor, making this comforting one-pot dish deeply satisfying.
The Story
There’s nothing quite like a Spanish chorizo stew to warm you up on a chilly day. This hearty potato chickpea stew is the kind of Spanish comfort food that’s full of rustic flavors and simple ingredients. The smoky chorizo is the star of the dish, so you don’t need a long list of spices – its taste alone brings depth and richness. When I lived in Spain for two months, this was one of my favorite meals to cook for my family, a real smoky chorizo recipe that never failed to satisfy.
Ingredients
The beauty of this Spanish one-pot meal is its versatility. You can easily experiment with different vegetables – add bell peppers or even beans if you like. But one thing I wouldn’t change is the potatoes. As they cook, their starch naturally thickens the sauce, which is what makes this hearty stew recipe so comforting. If you skip the potatoes, I’d suggest making a slurry with potato starch to get that same satisfying consistency.
Scaling
It’s also a very forgiving when it comes to scaling. Add more potatoes, extra chorizo, or other vegetables to feed more people or to enjoy leftovers for a few days. Just make sure that when you pour in the stock, you cover the potatoes so they have enough liquid to simmer in – and you can always add a splash of water if needed. This Spanish chickpea chorizo dish is delicious on its own, but also works beautifully with some crusty bread or even a scoop of rice. I know it may sound unusual to pair rice with potatoes, but trust me, it’s a combination worth trying!
Methods
When cooking this Spanish chorizo, potato & chickpea stew, keep an eye on the potatoes. You want them tender enough to eat, but not falling apart – that way, the stew doesn’t turn mushy. The best texture is when the potatoes stay firm yet melt in your mouth with every bite.
This dish also reheats beautifully. In fact, I often make it a day ahead because I love how the flavors deepen and come together overnight. Don’t hesitate to reheat it the next day – it might taste even better than fresh. And if you’re serving it on the same day, give it a little time to cool before eating; the flavors settle and the stew becomes even more enjoyable.
Video
Spanish Chorizo, Potato & Chickpea Stew
Servings
Prep Time
Cook Time
Total Time
Difficulty
4
15 mins
50 mins
65 mins
Easy
Ingredients
- 200gchorizo
- 800gpotatoes
- 1canchickpeas
- 1cantomatoes
- 3tbspolive oil
- 1lchicken broth
- 1red onion
- 5garlic cloves
- 1tspthyme
- 1tspsmoked paprika
- 1tspcumin
- 1leafbay leaf
- handfulparsley
Instructions
- 1
Dice the onion, mince the garlic, slice the chorizo, and cut the potatoes into large cubes.
- 2
Heat olive oil in a pot, then add the chorizo and onion. Sauté for 8 minutes until the onion softens.
- 3
Add the garlic and cook for another 2 minutes.
- 4
Add the tomatoes, thyme, cumin, and smoked paprika. Stir well and simmer for 8–10 minutes to reduce the tomatoes slightly.
- 5
Add the potatoes and pour in about 1 liter of chicken stock. Cover and cook for 10 minutes.
- 6
Remove the lid, add the chickpeas, and cook uncovered until the potatoes are tender (about 25 minutes). The sauce should reduce and thicken slightly.
- 7
Finally, take 3–4 pieces of potato from the pot, mash them, and return them to the stew. Stir in chopped parsley. Serve once slightly cooled.