📝 About This Recipe
This soul-warming stew is a celebration of the rugged, sun-drenched flavors of the Iberian Peninsula, where smoky pimentón and earthy legumes reign supreme. The spicy rendered fat from the dry-cured chorizo creates a rich, mahogany-hued broth that perfectly coats the tender chickpeas and wilted greens. It is a humble yet sophisticated dish that transforms simple pantry staples into a robust meal that tastes even better the next day.
🥗 Ingredients
The Aromatics
- 2 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 8 ounces Spanish Chorizo (dry-cured, casing removed and sliced into 1/4-inch rounds)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (thinly sliced)
- 1 medium Red Bell Pepper (seeded and diced small)
The Base and Spices
- 1 tablespoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet or bittersweet (dulce or agridulce))
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano (crushed between palms)
- 2 tablespoons Tomato Paste (double concentrated)
- 1/2 cup Dry Sherry (Fino or Amontillado) (or dry white wine)
The Stew Body
- 3 cups Cooked Chickpeas (two 15-ounce cans, drained and rinsed)
- 3 cups Chicken Stock (low sodium, high quality)
- 1 cup Canned Crushed Tomatoes (fire-roasted for extra depth)
- 4 cups Baby Spinach or Kale (packed; stems removed if using kale)
- to taste Kosher Salt and Black Pepper (be mindful of the salt in the chorizo)
For Serving
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1 piece Lemon (cut into wedges for squeezing)
- 1 loaf Sourdough Bread (thickly sliced and toasted with olive oil)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.
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2
Add the sliced chorizo to the pot. Sauté for 4-5 minutes until the edges are crisp and the vibrant red oil has rendered out into the pan.
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3
Using a slotted spoon, remove the chorizo and set aside on a plate, leaving the flavored oil in the pot.
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4
Add the diced onion and red bell pepper to the pot. Sauté for 6-8 minutes until the vegetables are soft and translucent.
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5
Stir in the sliced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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6
Add the tomato paste, smoked paprika, cumin, and oregano. Stir constantly for 2 minutes to 'toast' the spices and caramelize the tomato paste.
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7
Deglaze the pot by pouring in the sherry. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan.
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8
Once the liquid has reduced by half, add the chickpeas, chicken stock, and crushed tomatoes.
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9
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes to allow the flavors to meld and the broth to thicken slightly.
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10
Use the back of your spoon to lightly mash about 1/4 cup of the chickpeas against the side of the pot; this releases starch and creates a creamier texture.
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11
Return the cooked chorizo to the pot and stir in the spinach or kale. Cook for 2-3 minutes until the greens are wilted and bright green.
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12
Taste the stew and season with salt and freshly cracked black pepper. Add a squeeze of fresh lemon juice to brighten the flavors.
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13
Ladle the stew into deep bowls, garnish generously with fresh parsley, and serve immediately with toasted bread.
💡 Chef's Tips
Always use 'Spanish' chorizo (which is cured and firm) rather than Mexican chorizo (which is raw and crumbly) for this specific texture. If the stew becomes too thick, add a splash more stock or water to reach your desired consistency. For the best flavor, make this a few hours in advance or even the day before; the chickpeas will absorb the smoky spices beautifully over time. Don't skip the lemon juice at the end; the acidity is crucial to cutting through the richness of the pork fat. If using kale instead of spinach, add it 10 minutes earlier as it requires more time to soften.
🍽️ Serving Suggestions
Serve with a glass of chilled Spanish Rioja or a crisp Rosado wine. Pair with a side of garlicky aioli smeared on crusty toasted bread. Add a poached or fried egg on top of each bowl for an extra decadent, silky finish. A simple side salad of shaved fennel and orange segments provides a refreshing contrast to the smoky stew. Offer extra red pepper flakes or hot pimentón on the table for those who enjoy more heat.