One-Pot Spanish Chickpea and Chorizo Stew with Sourdough Bread Bowls

Name: One-Pot Spanish Chickpea and Chorizo Stew with Sourdough Bread Bowls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 10 oz (280 g) Spanish chorizo sausage (fully cooked, spiced), sliced into ½-inch (1.25 cm) rounds; 1 whole (150 g) yellow onion, medium, diced into ½-inch (1.25 cm) pieces; 4 cloves (20 g) garlic cloves, fresh, minced; 1 whole (200 g) red bell pepper, large, diced into ½-inch (1.25 cm) pieces; 2 tsp (5 g) smoked paprika (pimentón); 2 cans (15 oz each) (850 g) canned chickpeas, drained and rinsed, drained and rinsed; 3 cups (720 ml) vegetable or chicken broth, low-sodium; 1 can (14.5 oz) (410 g) canned diced tomatoes with juice; 1 tsp (2 g) ground cumin; 1 tsp (1 g) dried oregano; sea salt, to taste; freshly ground black pepper, to taste; 2 tbsp (30 ml) extra-virgin olive oil; 4 rolls (560 g) round sourdough rolls, sturdy, about 4 inches (10 cm) in diameter; 2 tbsp (30 g) unsalted butter, softened, at room temperature; 3 tbsp (15 g) fresh parsley, flat-leaf, roughly chopped (optional); ½ whole (60 g) fresh lemon, cut into wedges (optional)

From the MyKitchenBank Kitchen

A warming Spanish-style one-pot stew of chorizo, chickpeas, and roasted red peppers served in crispy, hollowed sourdough bread bowls. The stew is rich with smoked paprika and garlic, while the bread bowls become tender vessels for soaking up the flavorful broth. Ready in under an hour.

Prep: 15 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 bowls, 2 cups (480 ml) stew per serving

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Ingredients

4 servings

For the stew
10 oz (280 g) Spanish chorizo sausage (fully cooked, spiced), sliced into ½-inch (1.25 cm) rounds
1 whole (150 g) yellow onion, medium, diced into ½-inch (1.25 cm) pieces
4 cloves (20 g) garlic cloves, fresh, minced
1 whole (200 g) red bell pepper, large, diced into ½-inch (1.25 cm) pieces
2 tsp (5 g) smoked paprika (pimentón)
2 cans (15 oz each) (850 g) canned chickpeas, drained and rinsed, drained and rinsed
3 cups (720 ml) vegetable or chicken broth, low-sodium
1 can (14.5 oz) (410 g) canned diced tomatoes with juice
1 tsp (2 g) ground cumin
1 tsp (1 g) dried oregano
sea salt, to taste
freshly ground black pepper, to taste
2 tbsp (30 ml) extra-virgin olive oil
For the bread bowls
4 rolls (560 g) round sourdough rolls, sturdy, about 4 inches (10 cm) in diameter
2 tbsp (30 g) unsalted butter, softened, at room temperature
For garnish
3 tbsp (15 g) fresh parsley, flat-leaf, roughly chopped (optional)
½ whole (60 g) fresh lemon, cut into wedges (optional)

Equipment (7)

4- to 5-quart (4–5 L) heavy-bottomed pot with lid (Dutch oven or large saucepan)
Wooden spoon or silicone spatula
Small serrated knife
Cutting board
Measuring spoons and cups
Baking sheet
Instant-read thermometer (optional, for chorizo doneness)

Steps

Before you start

Have a 4- to 5-quart (4–5 L) heavy-bottomed pot ready
Cut chorizo and prep all vegetables before starting
Use round sourdough rolls about 4 inches (10 cm) in diameter, sturdy enough to hollow without breaking
Read through the timing—the stew simmers while bread bowls toast

1
Prepare bread bowlsOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Place 4 sourdough rolls on a baking sheet.
- Using a small serrated knife, carefully cut off and remove the top quarter of each roll, creating a lid.
- Hollow out the interior of each roll, leaving about a ½-inch (1.25 cm) thick shell and bottom, removing excess crumb to create a bowl.
- Reserve the lids.
- Brush the insides of each bread bowl and the cut surfaces lightly with softened butter.
- Toast in the oven for 8–10 minutes until the insides are golden and slightly crispy but not completely hard.
- Set aside and keep warm.
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Ready when: Bread bowls are golden inside and lightly crispy but still soft enough to eat
Tip: Don't over-toast or the bowls will become brittle; they should still be pleasant to bite into.
2
Sauté chorizo and onion
- While bread toasts, heat olive oil in a 4- to 5-quart (4–5 L) heavy-bottomed pot over medium-high heat.
- Add chorizo slices and cook for 2–3 minutes, stirring occasionally, until the edges brown slightly and the chorizo releases some of its oils.
- Add the diced yellow onion and cook for another 3–4 minutes, stirring occasionally, until the onion softens and becomes translucent at the edges.
- The mixture should smell fragrant and the chorizo should be warm throughout.
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Ready when: Onion is translucent, chorizo is warmed and edges are slightly browned
Tip: Don't skip browning the chorizo lightly—it develops flavor from the rendered fat.
3
Build the flavor base
- Add minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
- Add smoked paprika, ground cumin, and dried oregano, and stir to coat everything for about 30 seconds.
- The spices should bloom and smell warm and smoky.
- Add the diced red bell pepper and stir well to combine.
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Ready when: Spices are fragrant and well combined
Tip: Blooming the spices in oil releases their aromatic compounds for deeper flavor.
4
Add broth and tomatoes
- Pour in the vegetable or chicken broth and the canned diced tomatoes with their juice.
- Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Bring to a simmer over medium-high heat, then reduce heat to medium and add the drained and rinsed chickpeas.
- Stir gently to distribute everything evenly.
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Ready when: Mixture comes to a gentle simmer
Tip: Don't skip deglazing the pot bottom—those browned bits add deep, savory flavor.
5
Simmer the stew
- Reduce heat to medium-low and cover the pot partially with the lid.
- Simmer gently for 15–18 minutes, stirring occasionally, until the chickpeas are heated through, the red pepper is tender but still holds its shape, and the broth has developed a rich color from the paprika and tomatoes.
- The stew should smell deeply aromatic and look cohesive.
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Ready when: Red pepper is tender, broth is rich and flavorful, chickpeas are heated through
Tip: A partial cover lets steam escape and prevents the stew from becoming too brothy.
6
Season to taste
- Taste the stew and adjust seasoning with sea salt and freshly ground black pepper as needed.
- The stew should be savory, warm, and well-balanced with a hint of smokiness from the paprika and richness from the chorizo.
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Ready when: Stew tastes balanced, savory, and well-seasoned
Tip: Add salt gradually; the chorizo and broth already contain some sodium.
7
Serve in bread bowls
- Place each warm sourdough bread bowl in a serving bowl or on a plate.
- Ladle about 2 cups (480 ml) of the chickpea and chorizo stew into each bread bowl, filling it generously.
- Top with the toasted bread lid if desired, or crumble it into the stew.
- Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing over the stew.
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Ready when: Stew is hot and bread is warm
Tip: Serve immediately so the bread doesn't absorb too much broth and fall apart; the diner can eat the bowl as it softens.

Good to know

Tips

For sturdy bread bowls, look for day-old sourdough rolls at a bakery; they're firmer and less likely to collapse when hollowed. Avoid rolls that are too soft or airy.
The chorizo releases fat as it cooks, which flavors the entire dish—resist the urge to drain it unless it looks excessively oily (chorizo fat is flavorful and adds richness).
If your bread bowls are quite large (5+ inches), you can increase the stew to 3 cups (720 ml) per serving; add an extra ½ cup (120 ml) broth and 1 more can of chickpeas if needed to maintain consistency.
Squeeze fresh lemon over your bowl just before eating; the acidity brightens the richness of the chorizo and cuts through the smokiness, balancing the entire dish.

Make ahead

You can make the stew (steps 2–5) up to 2 days ahead. Store it covered in the refrigerator. Reheat gently over medium heat on the stovetop, stirring occasionally, for 8–10 minutes until warmed through. Toast the bread bowls fresh just before serving.

Storage & reheating

Store leftover stew (without bread bowls) in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat or in a microwave, stirring gently. Bread bowls are best eaten fresh but can be stored in an airtight container at room temperature for 1 day and reheated in a 300°F (150°C) oven for 5 minutes.

Substitutions

Spanish chorizo sausage (fully cooked, spiced) → Portuguese linguiça or Italian sausage (cooked and sliced), or smoked kielbasa. Use fully cooked sausage for ease. If using raw sausage, brown it thoroughly before proceeding. The flavor profile will shift slightly but remain rich and savory.
canned chickpeas, drained and rinsed → canned white beans (cannellini) or cooked dried chickpeas. Maintain the same total amount (about 850 g drained). White beans are slightly creamier and milder; adjust seasoning if needed.
red bell pepper, large → roasted red peppers (jarred and drained) or a combination of red and yellow bell pepper. Jarred roasted peppers are tender and add a sweet, smoky note; use about 200 g (one large pepper equivalent). Add them in the last 2 minutes of simmering so they don't break down.
vegetable or chicken broth, low-sodium → chicken broth or a mixture of broth and reserved stew liquid. Chicken broth adds a richer, less neutral flavor. Maintain the 3-cup (720 ml) total for consistency.