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 tender chickpeas and fresh vegetables, it offers a rich, comforting flavor that’s easy to prepare and satisfying to eat.

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, stirring for a few minutes until fragrant.
2. Step 2: Add the sliced chorizo and cook for another 2 minutes, stirring until the chorizo releases its flavorful oils.
3. Step 3: Splash in the sherry vinegar and let it bubble gently for about a minute to deglaze the pan and add a slight tang.
4. Step 4: Stir in the halved cherry tomatoes, roasted red pepper strips, spinach, and drained chickpeas. Pour in 100ml of water and 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 the stew hot with crusty bread on the side.

Tips & Variations

• For extra heat, add a pinch of chili flakes along with the smoked paprika.
• Substitute spinach with kale or Swiss chard for a different green or added texture.
• If you don’t have sherry vinegar, red wine vinegar works well as a substitute.
• Add a splash of cream or coconut milk at the end for a richer stew.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often improve after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chorizo instead of cured chorizo?

Fresh chorizo can be used but will require removing the casing and cooking thoroughly. It may change the texture and flavor slightly but will still be delicious.

Is this stew suitable for freezing?

Yes, this stew freezes well. Let it cool completely, then freeze in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating.

Chorizo & Chickpea Summer Stew Recipe

Print Recipe

★★★★★

5 from 81 reviews

A hearty and flavorful Chorizo & Chickpea Summer Stew, packed with smoky chorizo, tender chickpeas, fresh spinach, and vibrant roasted peppers and tomatoes. This one-pan dish combines Mediterranean flavors with a touch of smoky paprika and sherry vinegar, perfect for a comforting yet light meal served with crusty bread.

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

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
• drizzle of extra virgin olive oil, to serve
• Crusty bread, to serve

Instructions

1. Heat the oil and aromatics: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the crushed garlic, thyme sprigs, and smoked paprika. Stir these together for a few minutes until fragrant, infusing the oil with aromatic flavors.
2. Cook the chorizo: Add the 200g sliced chorizo rings to the pan. Stir well and cook for another two minutes, allowing the chorizo to release its flavorful oils and begin to crisp slightly.
3. Add sherry vinegar: Splash in 1 tablespoon of sherry vinegar and let it bubble for about a minute to deglaze the pan and bring a subtle tang to the dish.
4. Add vegetables and chickpeas: Add the halved 600g cherry tomatoes, 450g roasted red pepper strips, 100g spinach, and the drained chickpeas (2 cans of 400g each) to the pan. Pour in 100ml of water and add a pinch of seasoning (salt and pepper).
5. Simmer the stew: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for about 15 minutes or until the tomatoes soften and the sauce thickens slightly, stirring occasionally.
6. Final seasoning and serving: Taste and adjust seasoning as needed. Finish with a drizzle of extra virgin olive oil for added richness. Serve the stew hot with crusty bread on the side for dipping.

Notes

• If you prefer a spicier stew, choose a spicy chorizo or add a pinch of chili flakes with the smoked paprika.
• For a milder version, remove the skin from the chorizo before slicing or substitute with a mild sausage.
• This stew can be made ahead and tastes even better the next day as flavors meld together.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
• Serve with gluten-free bread to make this stew gluten-free.

Keywords: chorizo stew, chickpea stew, summer stew, Mediterranean recipe, smoky paprika stew, one pan meal, easy stew