Dinner · Spanish

Chickpea, Chorizo and Spinach Stew

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 14, 2026

This one-pan stew leans on smoky chorizo to build big flavor fast, so a handful of pantry staples turn into a warming bowl in under 30 minutes. It is hearty, budget-friendly, and just needs a slice of crusty bread to finish. Perfect for a busy weeknight when you want something comforting without much fuss.

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Chickpea, Chorizo and Spinach Stew

Why you'll love this

  • Ready in about 30 minutes with mostly pantry ingredients.
  • Smoky, savory, and satisfying without much effort.
  • Naturally high in protein and fiber.
  • Easily doubled for leftovers that taste even better.

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
  • 200g chorizo, sliced or diced
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 800g (2 cans) chickpeas, drained
  • 2 tablespoons sherry vinegar
  • 400g spinach
  • 150ml water

Equipment

  • Large deep pan or Dutch oven
  • Wooden spoon
  • Chopping board and knife
  • Colander

Instructions

  1. Heat the olive oil in a large pan over medium heat, then gently fry the chopped onion for 3 to 4 minutes until it begins to soften and turn translucent, which builds a sweet base rather than a sharp one.
  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, until the vegetables start to take on a little color.
  3. Add the garlic, chorizo, cinnamon and smoked paprika, then fry gently until the vegetables soften and the chorizo releases its deep red oil and crisps at the edges, about 5 minutes, which is where most of the flavor comes from.
  4. Stir in the drained chickpeas, sherry vinegar and 150ml water, then bring to a gentle simmer for 1 to 2 minutes until the chickpeas are heated through and the liquid looks glossy.
  5. Add the spinach in handfuls and stir through until it wilts down and folds into the stew, about 2 minutes.
  6. Remove from the heat, taste and adjust the seasoning, then serve warm with crusty bread to mop up the smoky juices.

Tips from the kitchen

  • Let the chorizo crisp properly before adding liquid, as that rendered oil is packed with smoky paprika flavor.
  • Add the sherry vinegar off the boil to keep its bright tang, and adjust with an extra splash at the end if the stew tastes flat.
  • Reserve a little chickpea liquid instead of all water for a slightly thicker, silkier broth.

Estimated nutrition per serving: 420 cal · 19g protein · 34g carbs · 24g fat

Make it your own

  • Swap spinach for kale or chard, adding it a few minutes earlier so it softens.
  • Use cooking chorizo for a spicier, saucier stew, or a mild version for less heat.
  • Stir in a can of chopped tomatoes for a richer, brothier bowl.

Storing & make-ahead

Cool and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water until piping hot. It freezes well for up to 2 months, though the spinach softens further on thawing.

Good to know

Can I make this vegetarian?
Yes, leave out the chorizo and add extra smoked paprika plus a spoon of olive oil, or use a plant-based chorizo for that smoky flavor.
Do I need to peel the chickpeas?
No, just drain and rinse canned chickpeas. There is no need to peel them for this rustic stew.
What can I use instead of sherry vinegar?
Red wine vinegar works well, or a splash of white wine vinegar with a pinch of sugar to balance it.
Is this dish spicy?
It is mild and smoky by default. Use spicy chorizo or add a pinch of chili flakes if you want more heat.

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