Chickpea Stew with Spinach and Chorizo
Warm, hearty, and bursting with bold flavors, this Chickpea Stew with Spinach and Chorizo is a comforting one-pot meal perfect for weeknight dinners or cozy gatherings. Featuring protein-packed chickpeas, vibrant baby spinach, and smoky chorizo sausage, this dish delivers a harmonious balance of textures and tastes. Enhanced with aromatic spices like smoked paprika and cumin, every spoonful is infused with a rich, savory depth. Ready in just 40 minutes, this stew comes together effortlessly, simmering crushed tomatoes and wholesome broth to create a soul-satisfying base. Serve it with crusty bread or fluffy rice and garnish with fresh parsley for a meal that’s as visually appealing as it is delicious. Perfect for meal prep or a hearty family-style dinner, this recipe will quickly become a go-to favorite. Keywords: chickpea stew, spinach and chorizo recipe, one-pot meals, weeknight dinner ideas, comforting stews.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces chorizo sausage, sliced into rounds
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 30 ounces canned chickpeas, drained and rinsed
- 14 ounces crushed tomatoes
- 2 cups chicken or vegetable broth
- 6 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced chorizo and cook for 5-7 minutes, stirring occasionally, until the chorizo is browned and releases its oils. Remove the chorizo with a slotted spoon and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic, smoked paprika, and ground cumin, and cook for 1 minute until fragrant.
Add the chickpeas, crushed tomatoes, and chicken or vegetable broth to the pot. Stir to combine and bring the mixture to a simmer.
Return the cooked chorizo to the pot and let the stew simmer gently for 15-20 minutes, allowing the flavors to meld together. Stir occasionally.
Add the baby spinach to the pot and stir until wilted, about 2-3 minutes.
Season the stew with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning if necessary.
Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or rice.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2150 mg | 93% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 9.4 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 946 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
