Dinner

Chorizo & Chickpea Summer Stew Recipe

ByJake Silas November 19, 2025November 19, 2025

Introduction

This Chorizo & Chickpea Summer Stew is a vibrant and hearty dish perfect for warm evenings. Combining spicy chorizo with sweet roasted peppers and tender chickpeas, it delivers layers of flavor in a comforting stew. Serve it with crusty bread for a satisfying meal.

Two bowls of stew with visible layers of sliced sausage in dark brown-red color, chickpeas in light beige, bright red cherry tomatoes, and dark green leafy vegetables in a rich reddish-brown broth fill the bowls. Each bowl rests on a matching white plate. To the left, a smaller white bowl holds a light yellow, grainy textured food that looks like couscous. All bowls are placed on a yellow tablecloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
2 garlic cloves, crushed
2 thyme sprigs
1 tbsp smoked paprika
200g chorizo ring, sliced into thin coins
1 tbsp sherry vinegar
600g cherry tomatoes, halved
450g jar roasted red peppers, drained and cut into large strips
100g spinach
2 x 400g cans chickpeas, drained
Drizzle of extra virgin olive oil and crusty bread, to serve

Instructions

Step 1: Heat the olive oil in a large frying pan over medium heat. Add the crushed garlic, thyme sprigs, and smoked paprika, stirring for a few minutes until fragrant.
Step 2: Add the sliced chorizo and stir for another two minutes until the chorizo releases its oil.
Step 3: Pour in the sherry vinegar and let it bubble for about one minute to enhance the flavors.
Step 4: Add the halved cherry tomatoes, roasted red pepper strips, spinach, chickpeas, and 100ml of water. Season with a pinch of salt and pepper.
Step 5: Bring the stew to a boil, then reduce the heat and let it simmer gently for around 15 minutes, until the tomatoes soften and the sauce thickens.
Step 6: Taste and adjust the seasoning as needed. Finish with a drizzle of extra virgin olive oil before serving.
Step 7: Serve the stew hot, accompanied by crusty bread to soak up the delicious sauce.

Tips & Variations

For a smoky depth, try adding a small amount of chipotle chili or smoked salt.
Swap spinach for kale or swiss chard for a different leafy green texture.
Add a splash of white wine instead of sherry vinegar for a fruitier note.
Use homemade roasted red peppers if possible for the freshest flavor.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Two white bowls filled with a stew of sliced brown sausage, whole beige chickpeas, halved bright red cherry tomatoes, and dark green spinach leaves in a rich red sauce. Each bowl sits on a light gray saucer, placed on a yellow cloth over a white marbled surface. A separate white bowl with light yellow cooked couscous is also visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew vegetarian?

Yes, simply omit the chorizo and increase the smoked paprika or add smoked paprika powder to maintain a smoky flavor. You can also add extra vegetables like mushrooms or zucchini for added heartiness.

Is this dish spicy?

Chorizo typically has a mild to moderate spiciness, balanced by the sweetness of the tomatoes and peppers. If you prefer a milder stew, use a sweet chorizo or reduce the smoked paprika slightly.