Creamy Chorizo Chickpea Stew
This spicy and creamy Chorizo Chickpea Stew with potatoes is a perfect all-in-one meal for cooler nights. This hearty Spanish stew feeds six on a budget and is packed with veggies. It comes together with just 15-minute hands-on prep time, making it a delicious easy stove-to-oven Dutch oven dinner that’s a winner for busy families.
I love one-pot, stove-to-oven dinners as they’re one of the easiest ways to feed my family of 5. With minimal clean-up and only 15 minutes of hands-on time required, you’ll have the kitchen all tidy before the dinner is even ready. A winning recipe in my books!
For more easy stews, check out my quick beef or lamb chili and stovetop beef stew as well.
If you loved this Chorizo Chickpea Stew Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Chorizo Chickpea Stew
Ingredients Â
- 1 tbsp olive oil
- 3 chorizo sausages casings removed
- 1 red onion medium-sized, diced
- 2 bell peppers diced, any color
- 1 lb potatoes peeled and diced
- 2 garlic cloves minced
- 14 oz chickpeas 1 can with brine
- 14 oz diced tomatoes
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 cup heavy cream
- salt and black pepper to taste
- 1 tbsp fresh parsley chopped, optional as garnish
InstructionsÂ
- Preheat the oven at 400F (200C).
- In a Dutch oven or oven proof pot, heat the olive oil over medium-high heat. Add the chorizo sausages and break them up with a spoon into bite-sized chunks.1 tbsp olive oil, 3 chorizo sausages
- Add the diced onion, bell peppers, garlic, and potatoes. Stir to combine. Pour over the chickpeas including the liquid (aquafaba) and the tin of diced tomatoes. Add the dried oregano and bay leaf.1 red onion, 2 bell peppers, 1 lb potatoes, 2 garlic cloves, 14 oz chickpeas, 14 oz diced tomatoes, 1 tsp dried oregano, 1 bay leaf
- Stir to combine and and once the liquid starts to simmer transfer the casserole to the preheated oven. Cook for 50 minutes in the oven or until the potatoes are fully cooked and fork tender.salt and black pepper, 1/2 cup heavy cream
- Pour over the cream and season to taste with salt and black pepper. Remove the bay leaf and garnish with fresh parsley. Serve immediately.1 tbsp fresh parsley
Notes
Nutrition
Ingredients and substitutions
- Chorizo – These spicy Spanish chorizo vary in heat levels. I get mine from our local butcher and 3 sausages instantly season the stew and provide enough protein to feed 6 people. You can also use Merguez or fresh spicy beef sausages.
- Chickpeas – You’ll need 1 can (14 oz) of chickpeas including the brine (aquafaba).
- Potatoes – Russet potatoes break down more easily creating a creamier stew while Yukon or new potatoes hold their shape. I chose russet potatoes for this stew.
- Tomatoes – Diced unflavored tomatoes add some acidity and liquid to the stew. Crushed or fresh tomatoes work well too and so does passata, puréed tomatoes (not tomato purée).
- Cream: I use heavy cream for a rich flavor but half and half would be ok too.
- Vegetables – Onion, garlic, and bell peppers give the stew some extra fiber and flavor.
- Herbs – The chorizo sausages instantly seasons the dish but I add dried oregano and a bay leaf to round out the flavor.
Step-by-step: spicy sausage stew
1. Remove the casings and break down the chorizo sausages into bite-sized pieces while browning it in the Dutch oven.
2. Add ALL the other ingredients at once, except the cream. The oven will do all the cooking for you.
1. Once cooked in the oven, the stew will be infused with all the spicy chorizo flavors. Remove the bay leaf.
2. Stir the cream through the sauce and season to taste with salt and black pepper.
My top 4 one-pot stew tips
- Preheat oven: Make sure you switch on the oven first thing. The stew comes together so quickly that the oven might struggle to get up to temperature in that time.
- Use aquafaba: The brine of the chickpeas, aka aquafaba, is rich in carbohydrates and proteins and adds extra body and creaminess to the stew. A great way to reduce kitchen waste.
- Season last: The chorizo sausages instantly flavor the stew and they intensify the stew during the oven cooking period. Season the stew to taste last, even after you added the cream.
- Serving ideas: This is an all-in-one stew but you can serve it with some crusty bread, my yeast-free dinner rolls, or Greek yogurt flatbreads to mop up all those delicious juices.
