Spain on a Fork > All Recipes > Main Dishes > Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo Recipe
All Recipes, Main Dishes / March 11, 2022

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.

Spanish Chickpea & Chorizo Stew
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.

Spanish Chickpea & Chorizo Stew
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.

Spanish Chickpea & Chorizo Stew

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.

Spanish Chickpea & Chorizo Stew

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

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Calories 619 kcal
Author Albert Bevia @ Spain on a Fork

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

  1. Heat a large deep fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

Nutrition Facts
Spanish Chickpea & Chorizo Stew
Amount Per Serving
Calories 619 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g50%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 35mg12%
Sodium 1580mg69%
Potassium 1074mg31%
Carbohydrates 62g21%
Fiber 15g63%
Sugar 7g8%
Protein 25g50%
Vitamin A 995IU20%
Vitamin C 31mg38%
Calcium 118mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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12 Comments

  1. dana

    I’ve made this stew twice now and I love it so much!

    20 . Apr . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      20 . Apr . 2022
  2. JoMarie Mounsey

    5 stars
    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.

    19 . Mar . 2022
    • Spain on a Fork

      So happy to hear that JoMarie 🙂 Thanks for the comment! Much love

      20 . Mar . 2022
  3. Matthew Darcy

    Plant based chorizo de Español? Is this homemade or available to buy?

    Love all of your recipes and hard work.

    14 . Mar . 2022
    • Spain on a Fork

      I buy it from a local store called Navarro in Valencia 🙂 Much love!

      15 . Mar . 2022
  4. Jill

    5 stars
    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. 🙏🏼💗😊

    11 . Mar . 2022
    • Spain on a Fork

      I truly appreciate your comment Jill! Means the world to me 🙂 Much love!!

      11 . Mar . 2022
  5. dana

    If you were going to use regular chorizo would you switch to chicken stock or stick to vegetable stock?

    11 . Mar . 2022
    • Spain on a Fork

      You can use either one you like 🙂 much love!

      11 . Mar . 2022
  6. Ramya

    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

    11 . Mar . 2022
    • Spain on a Fork

      Sounds great Ramya! Have a great weekened 🙂 much love

      11 . Mar . 2022

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