This quick and easy Chickpeas and Chorizo dish will be your go-to weeknight dinner! Super flavorful, cozy, and easy to make, this chickpeas and chorizo dish pairs perfectly with rice, pasta, couscous, or with a crusty piece of bread for dipping.
We absolutely love this quick and easy chorizo and chickpea stew. It has just a handful of ingredients and loads of flavor.
This recipe has a lovely tomato-based broth and a nice kick of flavor from the chorizo. The hearty chickpeas add fiber and a great texture to this dish.
Chickpeas and chorizo are amazing served with anything: over rice, pasta, couscous, bulgur, quinoa, or on its own with a nice crusty piece of sourdough bread for soaking up all the delicious juices.
Ready to make this tasty dish??
Here’s what you need.
- 1 lb chorizo, uncooked (see notes below)
- 1 small onion
- 2-3 cloves garlic
- 1 14-oz can chickpeas
- 1 28-oz can diced tomatoes (see notes below)
- Fresh herbs of your choice
- Salt and pepper
So here it is. Chickpeas and crumbled Chorizo sausage swimming around happily in a flavorful tomato sauce. All of this is served over rice, quinoa, or as I did – yellow bulgur. Your side dish/grain can cook while the Chickpeas and Chorizo skillet is simmering and the tomato sauce is reducing. Your dinner will be ready in 25 minutes and you won’t be hangry.
This recipe contains affiliate links.
25 Minute Chickpeas with Chorizo
- 1 lb uncooked chorizo sausage , removed from casing
- 1 14-oz can chickpeas , drained and rinsed
- 1 28-oz can diced tomatoes with garlic and basil
- 1 tablespoon olive oil
- Salt & pepper to taste
- Optional: chopped cilantro or scallions for garnish
- Heat 1 tablespoon of olive oil in a large skillet or wok, and add the chorizo. Break up the chorizo with a spatula and brown over high heat for about 5 minutes, stirring frequently.
- Add the chickpeas and diced tomatoes, and give it a stir. Bring to a boil, then reduce heat and allow to simmer for 15-20 minutes, or until the tomato sauce has reduced and thickened.
- Add salt and pepper to taste. Garnish with chopped cilantro or scallions. Serve over rice, quinoa, or bulgur (cracked wheat).