Brunch is the perfect opportunity to explore vibrant flavors, and this Spanish chorizo and chickpea stew will invigorate your weekend table. With the comforting spice of chorizo and the earthy texture of chickpeas, each bite hugs your taste buds, making every brunch feel like a sunlit fiesta.

Why I Love This Recipe

I stumbled upon this stew during a trip to Barcelona, where the lively markets filled my senses with brilliant flavors. The combination of hearty chorizo and chickpeas brought back memories of family gatherings. Making this stew at home gives me a piece of that vibrant atmosphere, making every brunch special.

Why You’ll Love It Too

  • Quick to whip up in a pressure cooker, taking only 15 minutes.
  • Requires just four simple ingredients, making it budget-friendly.
  • Flavor-packed and perfect for sharing with family and friends.
  • Hearty enough to satisfy everyone’s appetite while being gluten-free and high in protein.

Ingredient Notes

• Chorizo: Look for Spanish-style chorizo for authentic flavor. You can use spicy or sweet varieties based on preference. Approximately 1 pound is needed.
• Chickpeas: Canned chickpeas (1 cup) make this recipe fast and easy; drain and rinse well. Alternatively, use dried chickpeas, but soak and cook them prior.
• Olive Oil: Use high-quality extra virgin olive oil (2 tablespoons) for cooking; avoid the generic ones for better flavor.
• Fresh Spinach: You’ll need 1/2 cup of fresh spinach; substituting with kale is also a great option for added nutrition.

Step-by-Step Instructions

  1. Add the drained chickpeas, stirring to combine with the chorizo. Allow to sauté for an additional 2 minutes.
  2. Pour in 1 cup of water and close the pressure cooker lid; cook under high pressure for 5 minutes.
  3. Release the pressure carefully, then stir in the fresh spinach. Season with salt and pepper to taste before serving hot.

Things I’ve Learned

• Make sure the chorizo is well-cooked to flavor the stew fully; if it sticks, add a splash of water.
• This stew can be stored in the refrigerator for up to 3 days and is excellent as leftovers.
• Reheat gently on the stove with a splash of water to maintain moisture.
• To make-ahead, cook the stew, cool completely, and store it in an airtight container until ready to serve.

FAQs

Q: Can I substitute any of the ingredients?

A: Yes, most ingredients can be substituted with similar alternatives while maintaining the overall flavor profile.

Q: Can I substitute ingredients?

A: Yes, most ingredients can be swapped for similar alternatives.

Four-Ingredient Spanish Chorizo and Chickpea Stew

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 pound Spanish chorizo
  • 1 cup canned chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup fresh spinach

Instructions

  1. Set your pressure cooker to sauté mode and add olive oil. Once hot, cook chorizo for 3-4 minutes.
  2. Stir in chickpeas and sauté for an additional 2 minutes.
  3. Add 1 cup of water, close the lid, and cook under high pressure for 5 minutes.
  4. Release pressure carefully and stir in fresh spinach; season to taste before serving.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!