Dinner · Spanish

Chickpea, Chorizo and Spinach Stew

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 15, 2026

This smoky Spanish-style stew comes together in one pan and tastes like it simmered all day, even though it's ready in about half an hour. Crispy chorizo flavors tender chickpeas and wilted spinach, with a splash of sherry vinegar to brighten everything up. Serve it with crusty bread and dinner is sorted.

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Chickpea, Chorizo and Spinach Stew

Why you'll love this

  • Ready in about 30 minutes with just one pan.
  • Smoky chorizo does most of the flavor work for you.
  • Hearty, protein-packed, and naturally filling.
  • Easy to stretch into extra servings with more bread.

EveryDayMeal recipe

Chickpea, Chorizo and Spinach Stew

Prep
10m
Cook
20m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 2 garlic cloves, chopped
  • 7 ounces chorizo, sliced or diced
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • two 15-ounce cans canned chickpeas, drained and rinsed
  • 2 tablespoons sherry vinegar
  • about 14 ounces fresh spinach
  • to taste salt and pepper

Equipment

  • Large pan or deep skillet
  • Wooden spoon
  • Colander for draining chickpeas

Instructions

  1. Heat the olive oil in a large pan over medium heat, then gently cook the onion for 3 to 4 minutes until it starts to soften and turn translucent, which builds a sweet base for the stew.
  2. Stir in the carrot, celery, thyme and bay leaves, season with salt and pepper, and cook for 2 to 3 minutes, stirring now and then so the vegetables start to soften without browning.
  3. Add the garlic, chorizo, cinnamon and smoked paprika, and cook gently until the vegetables are tender and the chorizo releases its reddish oils and crisps at the edges, about 5 minutes. This step is where the deep smoky flavor comes from.
  4. Stir in the chickpeas, sherry vinegar and 2/3 cup water, then bring to a gentle simmer for 1 to 2 minutes until the chickpeas are heated through and have soaked up some flavor.
  5. Add the spinach and stir it through the chickpeas until it wilts down, just a minute or two. Remove from the heat, taste and adjust the salt and pepper, then serve warm with crusty bread.

Tips from the kitchen

  • Let the chorizo get a little crispy before adding the chickpeas, since those browned bits carry most of the smoky, savory flavor.
  • If your chorizo is very fatty, you can spoon off a bit of the rendered oil before adding the water to keep the stew from feeling greasy.
  • A final squeeze of sherry vinegar off the heat wakes everything up, so taste before serving and add a splash more if it needs brightness.

Estimated nutrition per serving: 430 cal · 19g protein · 34g carbs · 25g fat

Make it your own

  • Swap the spinach for kale, just give it a couple extra minutes to soften.
  • Add a drained can of diced tomatoes for a saucier, more stew-like dish.
  • Use soy chorizo and vegetable chickpeas liquid for a vegetarian version.

Storing & make-ahead

Cool and store in an airtight container in the fridge for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water if it thickened up. The flavor deepens overnight, so it makes a great make-ahead meal.

Good to know

Can I use dried chickpeas?
Yes, but cook and drain them first. You'll need about 3 cups cooked to replace the two cans.
What kind of chorizo should I use?
Use Spanish cured chorizo (the firm, dry-cured kind), not fresh Mexican chorizo, for the right smoky flavor and crisp texture.
Can I make this spicier?
Absolutely. Use hot smoked paprika or add a pinch of red pepper flakes with the garlic.
What should I serve with it?
Crusty bread is classic for soaking up the juices, but it's also great over rice or with a fried egg on top.

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