Spanish Chickpea Stew with Chorizo Recipe

Name: Spanish Chickpea Stew with Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 ounces, weight Chickpeas (dried Or Canned); 1 whole Onion; 1 Tablespoon Olive Oil; 1 whole Spanish Chorizo Sausage; 4 whole Hard Boiled Eggs; 1 cup Warm Water; 1 whole Onion; 2 Tablespoons Olive Oil; 1/2 teaspoons Salt; 3 whole Tomatoes (ripe, Medium); 2 Tablespoons Sugar; 1/2 teaspoons Oregano; 1/2 teaspoons Basil

Servings: persons

30 ounces, weight Chickpeas (dried Or Canned)
1 whole Onion
1 Tablespoon Olive Oil
1 whole Spanish Chorizo Sausage
4 whole Hard Boiled Eggs
1 cup Warm Water
1 whole Onion
2 Tablespoons Olive Oil
1/2 teaspoons Salt
3 whole Tomatoes (ripe, Medium)
2 Tablespoons Sugar
1/2 teaspoons Oregano
1/2 teaspoons Basil

1
1.
2
If you prefer to use natural dried chickpeas rather than canned ones, put the dried chickpeas in a large bowl.
3
Pour enough cold water over them to cover chickpeas and set aside overnight to soak.
4
The next morning bring a pot of lightly salted water to a boil, drain the peas, put them into the pot and boil them for 30 minutes or until tender.
5
Drain and rinse chickpeas and remove discolored ones.
6
2.
7
Chop an onion and cook over low heat for 10 minutes in a non-stick frying pan with a tablespoon of olive oil and a dash of salt.
8
3.
9
Peel and slice the chorizo sausage and add it to the frying pan.
10
Cook and stir for 3-4 more minutes.
11
Remove from heat while you prepare the tomato sauce (recipe below).
12
4.
13
Peel and dice the hard-boiled eggs.
14
5.
15
Add onion, chorizo, rinsed and drained chickpeas, hard-boiled eggs and a cup of warm water to the soup pot with the tomato sauce (below) and cook over medium heat for 5 minutes.
16
6.
17
Serve and enjoy your chorizo and chickpeas stew!
18
For the tomato sauce:
19
1.
20
Chop the onion and cook over low heat for 10 minutes in a soup pot with a tablespoon of olive oil and a dash of salt.
21
2.
22
Peel and dice the tomatoes and add them to the saucepan with the sugar to cut the acidity (add your favorite spices as basil or oregano).
23
Cook the vegetables over low heat for 12 to 15 minutes.
24
3.
25
Use an immersion or stand blender to puree the mixture into a sauce.
26
Keep at a simmer until ready to serve.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 30 ounces, weight Chickpeas (dried Or Canned), 1 whole Onion, 1 Tablespoon Olive Oil, 1 whole Spanish Chorizo Sausage, and more.

Yes, Spanish Chickpea Stew with Chorizo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Chickpea Stew with Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions