This Spanish chicken, chorizo and chickpea stew is a speedy and delicious dinner that is suitable for the whole family. It is naturally gluten free and dairy free and can be served as a standalone dish or with a side of new potatoes or crusty gluten free bread.
Only taking 45 minutes to make, it involves minimal effort and washing up too, which is always a plus in my book. Chorizo, smoked paprika and tomato give a lovely Spanish vibe. Complemented with juicy roast chicken pieces, chickpeas, red peppers and spinach it has everything for need to a satisfying meal.
The recipe below will yield two large adult portions (or two adult and one child portion). To stretch it for four people, simply add a side of either new potatoes or bread. We enjoyed ours with homemade Brazilian cheese bread – I’ll be sharing the recipe for that one very soon :).
Do I Need to Use Roast Chicken?
No you can use any type of chicken you like. Whether pan fried chicken breast or oven roasted drumsticks, both would working nicely in this stew. However, I find roasting a whole chicken to be a really cost effective (and less wasteful) way of feeding my family.
I roast the chicken, then we remove all the meat from the carcass one it has cooled. The meat tends to be enough for two family meals, plus you can use to bones to make lovely chicken stock if you have the time.
I Can’t Eat Chickpeas, Is There a Good Substitute?
Yes, any type of bean would be an ideal substitute. Butter beans or cannelini beans would be my first choice, but pinto, black or kidney beans would work well too.
Spanish Chicken, Chorizo & Chickpea Stew Recipe
Time for the recipe! If you enjoy this Spanish chicken stew, I would be really grateful if you could review the recipe on the card below.
You’ll find a full method below along with some pictures to help you as you work through the recipe. Feel free to email me any questions or comments you might have – email@example.com – or DM me on social media @myglutenfreeguide.
Enjoy! Laura xxx
- 1 white onion
- 100g cooking chorizo
- 2 tsp smoked paprika
- 0.5 tsp dried oregano
- 2 cloves garlic
- 150g red pepper (one large pointy romano pepper)
- 300g cooked chicken (I use roast chicken leftovers)
- 100ml white wine
- 400g tin of peeled plum tomatoes
- 400ml vegetable stock
- 400g tin of chickpeas, drained (drained weight approx 240g)
- 100g baby spinach
- Finely dice the onion and add it to a non-stick saucepan or high-sided frying pan. Cook with a little olive oil over a medium heat for 5 minutes until softened.
- Dice the chorizo and add to the pan with the onion and cook for a further 5 minutes.
- Add the smoked paprika, oregano and minced garlic cloves to the pan, stir through and cook for a minute until the garlic is fragrant. Then add the roast chicken pieces and the sliced red pepper and stir through.
- Now add the liquids to the pan - the white wine, tin of tomatoes (crush the plum tomatoes carefully with your hands as you add them, to break them into small pieces) and vegetable stock. Give everything a good stir and bring to the boil, before leaving to simmer for 20 minutes.
- After this time the liquid will have thickened and you can add the drained chickpeas, before cooking for a further 5 minutes.
- Finally, add the baby spinach leaves and stir through until they have wilted. Serve in pasta bowls either as a standalone dish for 2-3 people or with plenty of gluten free bread for scooping and dipping if you want to make this meal for 4 people.
For more tasty gluten free meal ideas, why not try some of my other recipes while you are here. You can bookmark them for later:
Enjoy! Laura xxx