Dinner · Part 3 of 3: Tips & recipe card

Easy Crockpot Spanish Garbanzo and Ham Stew Tips, FAQ & printable recipe

Name: Easy Crockpot Spanish Garbanzo and Ham Stew
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Spanish-American
Ingredients: 1 lb ham cubes; 2 cans (15 oz each) chickpeas, drained and rinsed; 2 cups potatoes, peeled and cubed; 1 tbsp smoked paprika; 1 tsp garlic powder; 2 cups chicken broth

By Clara Weller · Oct 14, 2026

A top-down view of a slow cooker filled with ham, chickpeas, potatoes, and a rich, red paprika-infused broth.

Prep: 10 min
Cook: 4 h
Total: 4 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

To enhance the depth of flavor, consider sautéing the ham in a separate pan for a few minutes before adding it to the slow cooker.

While the recipe is designed as a dump-and-go method, this extra step can add a layer of caramelized flavor to the meat that permeates the entire stew, providing a more complex profile for those who enjoy a deeper, browned note.

If you find the stew needs an extra lift before serving, a small squeeze of fresh lemon juice or a sprinkle of fresh parsley can brighten the flavors significantly. The acidity of the lemon cuts through the richness of the ham and the starchiness of the potatoes, providing a clean finish that makes the smoky paprika really stand out on the palate.

Variations

Spicy Chorizo Twist: Replace half of the ham with diced fresh Spanish chorizo. The spicy oil released by the sausage adds a wonderful depth and heat to the gravy, perfectly complementing the smoked paprika.
Greens Addition: Stir in a few handfuls of fresh baby spinach or chopped kale during the final 10 minutes of cooking. The greens wilt quickly and add a vibrant color and fresh texture to the dish.

Storage and make-ahead

Fridge: Keep in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: Reheat on the stovetop over low heat, stirring occasionally until heated through. Add a little broth if needed to adjust consistency.

Store any leftovers in an airtight container once they have cooled to room temperature. It is important to refrigerate the stew within two hours of cooking to ensure food safety.

When stored correctly, the flavors will continue to develop, often making the stew taste even better the following day. Always label your container with the date for easy tracking.

This dish is an excellent candidate for making ahead, as the flavors only improve with time. You can prepare the entire stew, let it cool completely, and then store it in the refrigerator for up to three days. When ready to eat, simply reheat it on the stovetop over low heat, adding a splash of water or broth if the gravy has become too thick.

Serving ideas

Serve this stew in shallow, warmed bowls to help maintain the temperature of the gravy. It pairs beautifully with a side of crusty bread, which is perfect for mopping up every last drop of the smoky, paprika-infused sauce.

For a more complete meal, consider serving it alongside a simple green salad dressed with a bright vinaigrette to contrast the richness of the stew.

For a traditional touch, you can garnish each bowl with a few fresh herbs or a tiny drizzle of high-quality olive oil just before serving.

This adds a visual appeal and a silky mouthfeel that complements the texture of the chickpeas. If you prefer a bit of heat, a pinch of red pepper flakes can be added to individual bowls to suit personal taste preferences.

Frequently asked questions

Can this stew be made with sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work well in this recipe, though they tend to cook faster and have a softer texture. If using them, check for tenderness earlier to ensure they do not become too soft during the long cooking time.

Is it necessary to pre-cook the potatoes before adding them to the slow cooker?

No, pre-cooking is not necessary. The slow cooking process is more than sufficient to cook raw potato cubes until they are perfectly tender, provided they are cut into uniform pieces.

What is the best way to prevent the stew from becoming too salty?

Since ham and chicken broth can both be high in sodium, use low-sodium chicken broth and taste the stew before adding any extra salt. Adjust the seasoning at the very end to ensure the flavor profile remains balanced.

Recipe card

Easy Crockpot Spanish Garbanzo and Ham Stew

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

1 lb ham cubes
2 cans (15 oz each) chickpeas, drained and rinsed
2 cups potatoes, peeled and cubed
1 tbsp smoked paprika
1 tsp garlic powder
2 cups chicken broth

Instructions

Place the cubed ham into the base of the slow cooker, spreading it to cover the bottom evenly. Add the drained chickpeas and the cubed potatoes on top of the ham. Sprinkle the smoked paprika and garlic powder over the mixture.
Pour the chicken broth over the ingredients in the slow cooker. Cover with the lid and set the slow cooker to low. Cook for 4 hours until the potatoes are tender and the flavors have melded together.
Once the cooking time is complete, remove the lid and stir the stew gently to combine the ingredients into the thickened, paprika-tinted gravy. Let it rest for 5 minutes before serving in shallow bowls.

Estimated nutrition per serving

Calories: 350
Protein: 22 g
Carbohydrates: 45 g
Fat: 8 g
Fiber: 8 g
Sugar: 3 g
Sodium: 850 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.