Spanish Chorizo and Chickpea Stew (Garbanzos con Chorizo)

A warming Spanish stew from Rioja featuring chorizo, chickpeas, potato and sweet paprika. This comforting one-pot meal is incredibly easy to make and tastes even better with bread for dipping!

This Chorizo and Chickpea Stew is Spanish comfort food at its absolute finest! Living here in Spain, I’ve fallen in love with this traditional dish from the Rioja region; it’s the kind of hearty, warming meal that gets you through cold winter days. The original recipe often includes wine, but this version skips it and focuses on the aromatics: sweet paprika, cumin, garlic, and a bay leaf that ties everything together. Whether you’re looking for an easy weeknight dinner or want to bring a taste of Spain to your table, this stew delivers big flavour with minimal effort.

Key Ingredients: The Secret to Authentic Flavour

The magic of this stew lies in a few key ingredients that create its authentic Spanish character.

• Paprika: you need sweet Spanish paprika (pimentón dulce), and if you can find the smoked version (pimentón de la Vera), even better! This is the highlight of the dish and what gives chorizo its signature flavour. Important tip: don’t let the paprika cook in oil for more than a minute, or it will turn bitter.
• Chorizo Sausage: You must use Spanish chorizo or chistorra (a thinner version); both are cured, mild, and completely different from Mexican chorizo, which is raw, spicy and crumbly. Stay away from it, as it would turn this into a whole other meal entirely!
• Cumin is not mandatory: in Spain, some recipes include it, and others don’t, so just sweet paprika is enough if you prefer a simpler approach.
• Garlic: slice it thinly rather than pureeing or pressing it for the best texture and flavour.
• Potatoes: Better not starchy ones, so they hold their shape and don’t fall apart during cooking.
• Broth: Use a flavorful homemade broth if you have it, or invest in the best quality store-bought broth you can find. These details make all the difference!