This recipe for Chickpea and Green Bean Stew with Pork and Spanish Chorizo is a heart-warming dish from Spain. Chickpeas are popular in most parts of Spain and chorizo is a staple. Use Spanish paprika and Spanish chorizo for a more authentic flavor.
Today, I will continue sharing another traditional Spanish recipe with you: Chickpea and Green Bean Stew with Pork and Spanish Chorizo, a recipe I collected during my vacation in Spain. It's a heartwarming dish, perfect for chilly days.
Easy to put together, especially if you have those cans of chickpeas in the pantry and don’t know what to do with them. This dish is perfect to use them.
Note: If you like chickpeas, I have some other ideas for you besides this recipe, like Okra with Chickpeas And Pork, these lovely Chickpeas Cucumber and Tomato Salad, or this hearty chicken soup with chickpeas and noodles.
No matter which recipe you choose to make, chickpeas are a great choice when it comes to fiber and protein, and they should be, if not already, a staple in your pantry. For sure, they are a staple in Spain, and people eat them all year round.
During our vacation in Spain, we stopped in Seville, one of the most charming cities in the country. As the capital of Andalusia, Seville is renowned worldwide for its vibrant culture, historic monuments, traditions, and artistic heritage.
The city is conveniently connected to Madrid by the Spanish high-speed train AVE, making our journey there extremely easy.
We were captivated by the Cathedral, the third largest in the world, and Plaza España, a place I absolutely fell in love with. The streets and corners adorned with abundant orange trees added to the city's enchantment. However, as a devoted food blogger, my interest naturally gravitated towards local cuisine and recipes. Right after our arrival in Seville, we went out for lunch.
Thankfully, we didn't need to search long for a place to eat, as Seville, like most Andalusian cities, is celebrated for its tapas and numerous restaurants. Conveniently, the nearest restaurant was right across from our Airbnb apartment (a blessing, indeed—I was famished!).
We ordered the dish of the day: a delightful Chickpeas with Spanish Chorizo and Green Beans stew. It was simple yet incredibly flavorful—one of the tastiest meals I had ever enjoyed at a restaurant. Back home in Minneapolis, I was inspired to recreate this dish in my own kitchen.
Ingredients
Spanish paprika: I used sweet Spanish paprika, which might not be available everywhere. However, regular paprika can be used, but the flavor will be slightly different.
Spanish chorizo: spanish chorizo is not the same as Mexican chorizo. The Mexican version is usually found in a fresh form, and it is spicy. spanish chorizo is a cured sausage and is made with lots and lots of paprika that can be sweet or spicy.
What To Serve With This Dish
- Crusty Bread: Ideal for dipping into the stew, a crusty baguette, garlic bread, or artisan bread can help scoop up every delicious bit. If you have more time and plan in advance, I suggest making this delicious, super easy homemade bread.
- Simple Salad: A light, refreshing salad dressed with a tangy vinaigrette can cut through the richness of the stew. Consider greens like arugula or mixed baby greens with a simple dressing of olive oil and lemon.
- Polenta: Smooth and creamy, polenta is a comforting choice that pairs beautifully with the hearty textures and flavors of the stew.
How To Store This One Pot Meal
Let the stew cool completely before storing and refrigerate it for up to 4 days. If you prefer to freeze the leftovers, place the stew in freezer airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
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More recipes to love
- Spicy Chickpea Salad
- Easy Chickpeas Salad With Feta And Mint
- Cheesy Chorizo And Tomato Baked Pasta
- Baked Potatoes With Chicken And Spanish Chorizo
- Black Bean Soup
Enjoy!
📖 Recipe
Chickpea and Green Bean Stew with Pork and Spanish Chorizo
Ingredients
- 1 pound pork meat chopped to bite size
- 2 Spanish Chorizo sliced (approx. 8 ounces)
- 2-3 tablespoons extra virgin olive oil
- 3-4 garlic cloves diced
- 1 large onion diced
- 1 red bell pepper diced
- 2 large tomatoes diced, or use a small can of diced tomatoes
- 1 ½ cups water or chicken/vegetable stock
- 1 Tablespoon Spanish sweet paprika
- 2 bay leaves
- 8 ounces fresh or frozen green beans chopped to bite size
- 2 cans of chickpeas drained
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the pork and cook until browned on all sides.
- Add the sliced chorizo to the pot and sauté for 1-2 minutes. Remove both the pork and chorizo from the pot and set aside.
- In the remaining oil, sauté the garlic, onions, and red bell pepper for about 2 minutes, or until the onions become translucent. Be careful not to let the garlic burn.
- Stir in the sweet paprika and bay leaves, then pour in the water or chicken/vegetable stock.
- Return the pork and chorizo to the pot. Add the chickpeas, diced tomatoes, and green beans.
- Season with salt and pepper, then cover the pot with a lid.
- Let the stew simmer on low heat for about 10-15 minutes, or until the green beans are tender.
- Serve the stew warm, accompanied by a crusty baguette or garlic bread.
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