Chorizo & Chickpea Summer Stew Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
