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.
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Watch the Video Below on How to Make this Spanish Chickpea & Chorizo Stew
Spanish Chickpea & Chorizo Stew
- 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
Heat a large deep fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
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
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
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
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
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Get the Spanish Olive Oil I used to make this recipe
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