Smoky Spanish Chorizo and Chickpea Stew Tips, FAQ & printable recipe

Tips for success

To elevate the presentation, serve the stew in warm earthenware bowls, which help retain the heat of the dish for longer. If you prefer a thicker stew, you can mash a small portion of the cooked potatoes against the side of the pot before stirring in the spinach; the released starch will naturally thicken the broth without the need for additional thickeners or flour.

The flavor of this stew often improves after sitting for a day, making it an excellent candidate for leftovers. If you plan to serve it the next day, consider leaving the spinach out until you reheat the portion you intend to eat. This prevents the spinach from becoming overcooked during the cooling and reheating process, ensuring it stays fresh and vibrant every time you enjoy a bowl.

Variations

• Spicy Chorizo Stew: For those who prefer extra heat, add a teaspoon of crushed red pepper flakes or a finely diced fresh jalapeño to the pot when layering the ingredients at the beginning.
• Vegetable-Packed Stew: Increase the nutritional depth by adding sliced carrots or chopped bell peppers during the layering phase. These vegetables pair perfectly with the smoky paprika and chorizo flavors.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat until piping hot, stirring occasionally to prevent sticking.

Store any leftover stew in an airtight container in the refrigerator. Ensure the stew has cooled to room temperature, but do not leave it out for longer than two hours.

Proper storage allows the flavors to continue to develop, often making the leftovers taste even better the following day. Keep the container sealed tightly to prevent the smoky aroma from permeating other items in your refrigerator.

This dish is perfect for making ahead as the flavors benefit from resting. You can prepare the entire base through the slow-cooking phase, then cool and store it in the refrigerator for up to three days.

When you are ready to serve, simply reheat the stew on the stovetop over low heat until simmering, then fold in the fresh baby spinach and grated Manchego cheese as instructed in the final step.

Serving ideas

Serve this stew hot, ideally accompanied by crusty bread like a baguette or pan con tomate, which is perfect for mopping up the smoky, paprika-infused broth.

The contrast between the soft, stewed ingredients and the crunch of the bread creates a satisfying dining experience. You may also offer a small side of fresh herbs, such as flat-leaf parsley, to add a bright, fresh note that cuts through the richness of the chorizo oil.

For a complete meal, consider serving this alongside a simple green salad dressed with a bright sherry vinaigrette. The acidity of the vinaigrette balances the deep, savory profile of the stew.

Ensure the bowls are warmed before ladling the stew into them, as this helps maintain the proper temperature of the dish from the first bite to the last, ensuring a comforting experience throughout the meal.

Frequently asked questions

Recipe card

Smoky Spanish Chorizo and Chickpea Stew

Prep 10 minCook 5 hRest 5 minTotal 5 h 15 minServes 6

Ingredients

• 1 lb cured Spanish chorizo, sliced
• 30 oz canned chickpeas, drained
• 2 cups Yukon Gold potatoes, diced
• 14 oz fire-roasted tomatoes
• 1 tbsp smoked Pimentón paprika
• 4 cups chicken stock
• 4 cups fresh baby spinach
• 1/2 cup Manchego cheese, grated

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

18.5 g

Carbohydrates

32 g

Fat

26 g

Fiber

7 g

Sugar

3.5 g

Sodium

950 mg

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