Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo Recipe
This Spanish Chickpea & Chorizo Stew is probably the most classic stew that hails from Spain. It´s packed with so many great flavors, above & beyond easy to make and done in just 45 minutes. The perfect dish for a cold winter´s day, yet simple enough to enjoy all year round.
In Spain, this stew is served as a main course, next to a salad and a crunchy baguette during ¨el menu del dia¨. Which is the big meal in Spain at 2 pm. But you can totally enjoy this stew for dinner, next to a bottle of Spanish red wine.
What really flavors this stew is the Sweet Smoked Spanish Paprika (25% off your order if you purchase from this link) and the Spanish chorizo. The one I used is plant-based, but traditionally you use regular Spanish chorizo. If you can´t find Spanish chorizo in your area, you can use any type of firm pork sausage.
TIPS & TRICKS to Make this Recipe: I used jarred chickpeas, which is the same thing as the canned ones. Just to make things easier & quicker. If you prefer to use dried chickpeas. Just soak them in plenty of water overnight. Then simmer the following day on a low-medium heat with water until tender, about 1 to 2 hours.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Chickpea & Chorizo Stew
Spanish Chickpea & Chorizo Stew
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 1 large potato
- 8 oz spanish chorizo 200 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 cup tomato sauce 115 grams
- 2 1/2 cups canned chickpeas 570 grams (400 grams drained)
- 3 cups vegetable broth 710 ml
- 1 bay leaf
- handful finely chopped fresh parsley
- pinch sea salt
- dash black pepper
Instructions
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Heat a large deep fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
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Meanwhile, roughly dice the onion, roughly chop the garlic, cut the potato into small 1/2 inch (1.25 cm) pieces and cut the chorizo into 1/2 inch (1.25 cm) thick rounds
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After heating the olive oil for a couple of minutes, add in the onion and garlic, mix with the olive oil, after 2 minutes and the onion is starting to get translucent, add the sliced chorizo and continue to mix with the olive oil
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Once the chorizo is lightly sauteed, about 4 minutes, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in 1/2 cup tomato sauce, mix together and simmer, after 3 minutes and the sauce has thickened, add in the chopped potatoes, season with sea salt & black pepper and gently mix together, then add in the canned chickpeas (drained & washed), 3 cups vegetable broth and 1 bay leaf, turn up the heat to a high heat and give it one final mix
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When the broth comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 20 to 25 minutes, or until the potatoes are just cooked through, then remove from the heat
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Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this recipe
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I don’t get it. I look for a recipe and it starts off well, and then immediately – “The one I used is plant-based” – no. Then I can’t really have a conversation with you about making this dish. Sorry.
PS Thank you for including the nutritional information on your recipes. My son is Type 1 Diabetic and having the carb count for his insulin is such a huge help. 🙏🏻❤️🙏🏻
Much love 🙂
Thank you for this amazing recipe!
My abuela was from Galicia, abuelo from Asturias, and I grew up on Potaje de Garbanzo – it’s always been one of my all-time favorites. My parents were born and raised in Cuba, so I think a little Cuban flair may have crept into the family recipes over the years. For example, we always served garbanzos over rice (very Cuban, like black beans) but I served this as you suggested, with bread, and it was perfect. My son and husband actually asked me to pack some for school/work. A FIRST (especially since my husband does most of the cooking and is usually pretty casual about anything I make…🤔🤭😉)
The Cuban element might be why, sometimes, Spanish recipes don’t taste like what I am used to…BUT THIS ONE IS PERFECT.
It tastes just like the version I grew up with – only faster and easier! I’m only sorry that abuela and mami aren’t here to try what I’m now proudly calling my garbanzo recipe, courtesy of Spain on a Fork!
(PS: My only variations: I did not have/add parsley and I used Goya’s canned “Prepared Garbanzo Beans with Olive Oil, Green Pepper and Squash” (calabaza). I drained the garbanzos but I did not wash them.)
Thanks, again… I am so happy I found this recipe and your website… I will be searching your archive for Freishuelos / Freixuelos (spelling for crepes??) next!
So happy to hear that! Thanks for the comment 🙂 Much love
Fantastic recipe. I am of Basque descent and my grandfather made a similar dish with Red kidney beans, chorizo, potatoes and cubes of beef. Was similar in taste and texture. Amazing!!
Sounds great! Much love 🙂
I’m using ground chorizo, is that okay?? And I’m using up some grilled corn too, I’ll let you know how it turns out but I’m feeling good about it!!
Though ground chorizo is not typical in Spain, it can used, let me know how it turns out! Much love 🙂
Steps one and two need to be swapped. All prep should be done before cooking. Duh.
l loved the flavor of the dish. my family and i enjoyed.
So happy to hear that! Thanks for the comment 🙂 Much love
This is amazing! I made it on a whim, so I didn’t have actual Spanish chorizo or paprika on hand – just supermarket stuff. (I did have a good Spanish olive oil, though)
Even without those two authentic ingredients it was fantastic! I’ve since ordered both sweet and hot Spanish paprika and will get authentic chorizo to make it again. Can’t wait!
So happy to hear that! Thanks for the comment 🙂 Much love
HI, could I use white beans instead of chickpeas?
Absolutely! Much love 🙂
Thank you for answering my question about using bittersweet paprika. I made this with it and it was delicious. I did use chicken stock instead of vegetable since that’s what I had. I’m looking forward to trying many of your other recipes.
I was given a gift from someone if Pimenton Agridulche. Bittersweet paprika from Spain.
Can I use this here instead of the smoked paprika? I’m trying to find a way to use this.
Yes you can use it, it has a bit more bite than sweet version 🙂 Much love
I’ve made this stew twice now and I love it so much!
So happy to hear that! Much love 🙂
Hi Albert, Just made the Spanish Chickpea with chorizo stew. DELICIOUS. Have been looking for a “good” chickpea recipe. Guess what??? I found the very best. I absolutely love the way you explain a recipe. Easy to follow. I will be making many more of your recipes. Keep them coming. Love the food from Spain!! Muchas gracias.
So happy to hear that JoMarie 🙂 Thanks for the comment! Much love
Plant based chorizo de Español? Is this homemade or available to buy?
Love all of your recipes and hard work.
I buy it from a local store called Navarro in Valencia 🙂 Much love!
Hi Albert, The Patron Saint of home cooking has touched your soul! I’ve made your potatoes bravos, several of your warming stews and flavorful paellas, your saffron scented rice recipes, garlicky chickpeas and your game-changing Greek yogurt ranch sauce. I also made your hummus without tahini today. I’m half Lebanese. I had my own food blog many years ago which got some decent press. I only say that because I’m no stranger to cooking. Your recipes are easy, healthy and just plain fabulous! The creamy hummus made me a convert to ditching the tahini. Seriously never thought I’d say that. 😂 I didn’t have pine nuts so I toasted some slivered almonds instead. So delicious! Good, small batch tahini is expensive. Most commercial brands are bitter. Thank you for these amazing recipes! You truly have a culinary gift. 🙏🏼💗😊
I truly appreciate your comment Jill! Means the world to me 🙂 Much love!!
If you were going to use regular chorizo would you switch to chicken stock or stick to vegetable stock?
You can use either one you like 🙂 much love!
Cant wait to make this soon for me can i use mushrooms i never had spanish chorizo and chickpea stew before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
Sounds great Ramya! Have a great weekened 🙂 much love