Chorizo Chickpea Stew

Chorizo and chickpea stew in a Dutch oven.

No ratings yet

Chorizo Chickpea Stew

This creamy Chorizo Chickpea Stew is a perfect all-in-one meal. It feeds six on a budget and requires only 15 minutes of hands-on time, making it an easy stove-to-oven dinner.

Prep Time15

Cook Time50

Total Time1 5

Course: Dinner

Cuisine: American

Servings: servings

Calories: 362kcal

Author: Caro Jensen

Ingredients

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

US Customary - Metric

Instructions

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

Storage: Leftover stew can be stored in an airtight container in the fridge for up to 4 days. Alternatively, you can freeze it for up to 3 month although the texture of the potatoes might be impacted as they can easily become grainy when defrosted.

Nutrition