When the cold Scottish winter sets in and you need something warming and satisfying, this Spicy Chickpea & Chorizo Stew is exactly what the doctor ordered. Ready in less than 30 minutes, this hearty dish brings together the smoky richness of Spanish chorizo with tender chickpeas, sweet leeks, and perfectly cooked potatoes in a flavourful broth that will warm you from the inside out.
What I love most about this recipe is how it delivers restaurant-quality flavours with minimal effort. The chorizo does much of the heavy lifting, releasing its paprika-infused oils into the pot and creating a deeply flavourful base. The leeks add a subtle sweetness that balances the heat from the smoked paprika, while the chickpeas provide that satisfying, hearty texture we all crave in a good stew.
This is the kind of dish that tastes far fancier than the effort required. It’s perfect for a weeknight dinner when you want something comforting but don’t have hours to spend in the kitchen. Serve it with crusty bread to soak up every last drop of that delicious broth, and don’t forget a generous drizzle of good quality extra virgin olive oil and a squeeze of fresh lemon to brighten everything up.
Spicy Chickpea & Chorizo Stew
Ingredients
- 2 tbsp extra virgin olive oil
- 1 x 225g chorizo ring sliced
- 2 leeks sliced
- 2 garlic cloves sliced
- 1/2 tsp smoked paprika
- 1 tbsp tomato paste
- 4 medium potatoes peeled and diced into 1cm cubes
- 800 ml chicken stock
- 1 bay leaf
- 1 x 700g jar chickpeas
- 10 g dill roughly chopped
- 10 g parsley roughly chopped
Instructions
- Set a medium pot over a low heat and drizzle in the olive oil.
- Add the chorizo and gently fry until lightly golden.
- Scoop out the chorizo and set aside, leaving the smoky, flavoured oil.
- Add the leeks and garlic to the pot along with a good pinch of salt. Cook on a medium-low heat for 4-5 minutes, stirring occasionally, until the leeks begin to break down and turn translucent.
- Add the smoked paprika and tomato puree, letting them cook for a minute or two and stirring every so often to prevent them catching on the base of the pan.
- Tip in the diced potatoes and stock. Bring to a simmer and cook for 5-10 minutes, until the potatoes are tender. Return the chorizo to the pot along with the chickpeas and their liquid.
- Warm everything through then finish with lots of lemon zest, juice and plenty of chopped herbs.
- Ladle into bowls, top with more herbs and a generous drizzle of extra virgin olive oil.