Smoky Spanish Chorizo and Chickpea Stew Step-by-step instructions

Before you start

Before beginning, ensure that you have all your ingredients measured and ready. Dice the potatoes into uniform, bite-sized cubes to ensure they cook evenly. Drain and rinse the chickpeas thoroughly to remove any excess starch from the canning liquid.

If your chorizo is in a long link, slice it into consistent, thin rounds. Having everything prepped and organized before you start layering will make the assembly process quick and efficient, allowing you to get the stew started with minimal effort.

Instructions

Preparation and Layering

1. 1Layering the Ingredients
   Place the sliced cured Spanish chorizo, drained chickpeas, diced Yukon Gold potatoes, fire-roasted tomatoes, smoked Pimentón paprika, and chicken stock into the basin of the slow cooker. Ensure the ingredients are evenly distributed to allow for consistent flavor distribution throughout the cooking process.
   Look for Ingredients should be layered neatly in the pot.
   Tip Layering the denser ingredients like potatoes at the bottom helps them cook more evenly in the hot broth.

At the end of this phase, your slow cooker should be filled with layers of chorizo, chickpeas, potatoes, tomatoes, and spices. The ingredients should be arranged neatly, and the broth should begin to settle at the bottom. Check that all ingredients are accounted for and that the potatoes are evenly distributed so they do not clump together during the long simmering process.

Slow Cooking

2. 2Slow Cooking the Stew
   Cover the slow cooker with the lid and set it to cook on the low setting for five hours. During this time, the ruby chorizo oil will slowly render and infuse the broth with a deep, smoky flavor, while the potatoes become perfectly tender and the chickpeas soften.
   Look for The broth should take on a vibrant red hue and the potatoes should be fork-tender.
   Tip Avoid lifting the lid during the first four hours of cooking to maintain a consistent temperature inside the pot.

By the end of the five-hour cooking cycle, the kitchen should be filled with a rich, smoky aroma. The broth will have transformed from a clear liquid into a deep, ruby-red sauce thanks to the rendered chorizo fat.

The potatoes should be tender to the touch, and the overall volume of the stew will have reduced slightly, indicating a concentrated and flavorful base ready for the final touches.

Finishing and Serving

3. 3Finishing and Serving
   Once the cooking time is complete, remove the lid and gently fold in the fresh baby spinach and the grated Manchego cheese. Stir until the spinach has fully wilted and the cheese has melted into the rich, smoky broth. Serve the stew hot in bowls.
   Look for The spinach should be completely wilted and the stew should appear rich and creamy.
   Tip Serve with a side of crusty bread rubbed with garlic to soak up the flavorful broth at the end of the meal.

Once the spinach and cheese are folded in, the stew should look vibrant and cohesive. The spinach will be wilted but still bright green, and the melted Manchego should give the broth a silky, rich appearance. Ensure the cheese is fully incorporated so that the stew has a consistent, velvety texture before transferring it into warm bowls for immediate serving.

Common mistakes

A common mistake is using fresh, raw chorizo instead of cured Spanish chorizo. Fresh chorizo requires different cooking times and fat management, which will drastically alter the texture and flavor of this specific stew.

Another error is adding the baby spinach too early; it should only be added at the very end to ensure it retains its vibrant color and does not overcook into a mushy consistency. Finally, ensure you do not skip the resting time, as it allows the flavors to settle.

How to tell it’s done

The stew is finished when the potatoes are fork-tender and the broth has thickened slightly with the rendered chorizo oil. The chickpeas should be soft but still hold their shape.

Because the chorizo is cured, there is no raw meat safety concern, but the internal temperature of the stew should be hot throughout, ideally reaching at least 165°F (74°C) to ensure the potatoes and spinach are properly incorporated and heated.