This slow cooker Spanish chickpea and chorizo stew is perfect for a cozy meal packed with bold flavors and comforting textures.
The chorizo adds a spicy, smoky kick that infuses the chickpeas and tomatoes with irresistible depth during the long slow cooking process.
Using a slow cooker makes this recipe easy and hands-off, allowing flavors to meld beautifully while you go about your day.
Why You’ll Love This Recipe
- Slow cooking melds the flavors of spicy chorizo, creamy chickpeas, and aromatic spices for a rich, layered stew.
- Chickpeas provide hearty texture and protein, while the chorizo delivers smoky heat and richness.
- The recipe is straightforward and great for beginner cooks wanting a flavorful one-pot meal.
Slow Cooker Spanish Chickpea and Chorizo Stew
This hearty slow cooker stew features tender chickpeas and spicy chorizo simmered with tomatoes and aromatic spices for a rich, comforting meal.
- Prep time
- 15 minutes
- Cook time
- 6 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 8 ounces (225 g) Spanish chorizo, sliced
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14-ounce/400 g) can diced tomatoes
- 2 (15-ounce/425 g) cans chickpeas, drained and rinsed
- 1 cup (240 ml) low sodium chicken broth
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the base Heat olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in garlic and red bell pepper; cook for another 2 minutes.
- Add chorizo and spices Add the sliced chorizo to the skillet and cook until it starts to brown, about 3-4 minutes. Stir in smoked paprika, cumin, and cayenne pepper (if using), coating the mixture well.
- Combine in slow cooker Transfer the sautéed mixture into the slow cooker pot. Add the diced tomatoes, chickpeas, and chicken broth. Stir well to combine.
- Slow cook Cover and cook on low for 6 hours or on high for 3 hours until the flavors have blended and the stew is hot and aromatic.
- Season and serve Taste and season with salt and black pepper as needed. Garnish with fresh parsley before serving. Ensure the stew reaches an internal temperature of 165°F (74°C) before serving for food safety.
Helpful Tips
- For a milder stew, omit the cayenne pepper.
- Use canned chickpeas for convenience; dried chickpeas require soaking and longer cooking time.
- Make sure the stew reaches an internal temperature of 165°F (74°C) for safe consumption.
- This stew pairs well with crusty bread or steamed rice.
Storage and Make-Ahead
Cool the stew to room temperature (within 2 hours) before storing in an airtight container.
Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Frequently Asked Questions
Can I use turkey or chicken chorizo instead?
Yes, turkey or chicken chorizo can be used as a leaner alternative and will impart similar flavor profiles.
Is this recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free, but check your chorizo brand to ensure no gluten-containing additives.
Can I prepare this recipe on the stovetop?
Yes, you can simmer the stew over low heat for about 45 minutes to an hour until flavors meld and ingredients are tender.
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