Spanish-inspired soul food in a pot
With this hearty chickpea stew with chorizo, wine with food stands for pure feel-good cuisine in which strong flavors and harmonious wine pairing complement each other perfectly. Wine and food intertwine when spicy chorizo, creamy chickpeas and an aromatic tomato and bell pepper base melt together in the pot to create a concentrated, slightly spicy stew. Onions, garlic, peppers, tomatoes and warm spices form a Mediterranean foundation, which is intensified by the paprika flavor of the chorizo and creates a deep, hearty character. The chickpeas add a pleasant creaminess and filling substance without making the dish feel heavy. A little smoked paprika powder, bay leaf and possibly a dash of sherry or red wine provide additional complexity. Served with crusty bread or roasted potatoes, this stew is ideal for chilly evenings, cozy get-togethers and as an aromatic example of how Spanish-inspired cuisine and wine come together with food.
Ideal wine pairing: Tempranillo Rioja DOCa (Rioja, Spain)
A Rioja DOCa Tempranillo is the ideal wine to accompany a hearty chickpea stew with chorizo, as it offers the combination of fruit, spice and structure that this dish requires. Typical aromas of red and dark berries, cherry, plum and a hint of vanilla or coconut from the ageing in oak barrels reflect the sweet and spicy paprika notes of the chorizo and the tomato base of the stew in a pleasant way. The tannins of a good Rioja are ripe and fine, but provide enough grip to stand up to the fattiness of the sausage and the density of the chickpeas. At the same time, the balanced acidity ensures that the palate is constantly refreshed between spoonfuls and the dish does not come across as too powerful. Slightly matured Rioja varieties bring additional tertiary notes such as leather, tobacco or dried fruit into play, which harmonize perfectly with the stewed aromas of the stew and elevate wine with food to an enjoyable, authentically Spanish level.
Further wine recommendations for this dish
Tinto Crianza DO Ribera del Duero (Castilla y León, Spain)
A red wine from the DO Ribera del Duero, mostly based on Tempranillo (Tinta del País), brings a darker, more concentrated fruit and stronger structure, which is an excellent match for particularly intense stews with lots of chorizo. Black cherry, blackberry, plum and spicy notes of licorice, tobacco and toasted wood pick up the roasted and paprika aromas of the sausage and enhance the hearty depth of the dish. The more prominent tannins ensure that the fat and protein of the sausage and chickpeas are well integrated without tiring the palate. At the same time, the fresh but ripe acidity adds tension to the combination, so that the stew is not heavy, but pleasantly warming and structured – ideal for fans of expressive Spanish red wines.
Monastrell DO Jumilla (Murcia, Spain)
A Monastrell from the DO Jumilla often shows ripe dark fruit, herbal spice and a slightly earthy, sometimes wild Mediterranean note that goes fantastically with a rustic stew with chickpeas and chorizo. Aromas of blackberries, blueberries, dried plums, Mediterranean herbs and occasionally some smoke or leather reflect the depth of the dish and harmonize with smoked paprika and garlic. The strong structure and usually higher alcohol content act as a warming backbone that emphasizes the spiciness of the chorizo without pushing it to the fore. If you want to combine wine with food with a slightly “wild” red wine with a very strong character, Jumilla Monastrell is the ideal partner for this dish.
Tinto Vinho Regional alentejano (Alentejo, Portugal)
A red wine from the Alentejo, made from regional grape varieties such as Aragonez, Trincadeira or Alicante Bouschet, often combines ripe fruit, soft tannins and subtle spice. This combination makes it an excellent accompaniment to hearty, spicy stews in which chorizo, chickpeas and tomatoes play the leading role. The dark, often slightly sweet fruit buffers the spicy notes of the sausage, while the round tannins capture the structure of the stew without being too dominant. At the same time, woody notes such as vanilla or cocoa, where present, blend harmoniously with the warm, slightly smoky aromas of the stew. The result is a taste sensation that is reminiscent of Iberian country cooking and combines wine and food in a soft, approachable way.
Côtes du Rhône Villages AOC (Rhône, France)
A Côtes du Rhône Villages AOC, usually based on Grenache, Syrah and Mourvèdre, offers an exciting alternative if you want to stay outside Spain but still want to use spicy, Mediterranean red wines with this stew. Red and dark berries, dried herbs, pepper and sometimes a slight meatiness in the aroma skillfully take up the spiciness of the chorizo and the intense aromas of the stew. The combination of fruit and herbal spice brings structure and freshness, which elegantly accompanies the chickpea melt and the tomato base without overwhelming the palate. This makes this wine particularly suitable if you want to combine wine with food with a touch of the southern French way of life and offer guests a high-quality yet versatile choice of red wine.
Mendoza Malbec (Mendoza, Argentina)
A Malbec from Mendoza brings intense dark fruit, soft but present tannins and often a slightly smoky, spicy component that goes very well with smoked chorizo and a hearty chickpea stew. Aromas of black cherry, blackberry, plum, cocoa and sometimes coffee complement the bell pepper and tomato profile of the dish, while the usually fuller body ensures that the wine works with, rather than against, the density of the stew. The tannins provide structure, but remain sufficiently supple to prevent the creamy character of the chickpeas from appearing too harsh. Anyone who interprets wine and food as a combination of Spanish-inspired soul food with an expressive red wine from the New World will find an exciting, powerful option in Mendoza Malbec.
The recipe:
Hearty chickpea stew with chorizo
Cooking utensils
- 1 Large heavy pot or casserole with lid
- 1 Cutting board
- 1 Sharp chef’s knife
- 1 Wooden spoon
- 1 Measuring cup
- 1 Small bowl for spices
Ingredients
Base & Sausage
- 200 -250 g chorizo cut into slices or half moons
- 1 1 tbsp olive oil
- 1 large onion diced
- 2 Garlic cloves finely chopped
Vegetables & pulses
- 1 red peppers cut into cubes
- 1 Carrot cut into slices or cubes
- 1 small tin of chickpeas approx. 240 g drained weight, rinsed
- 1 small tin of chunky tomatoes approx. 400 g
Liquid & spices
- 400 ml Vegetable or poultry stock
- Optional: 50 ml dry sherry or red wine
- 1 tablespoon tomato paste
- 1 Bay leaf
- 1 teaspoon sweet paprika powder
- 0,5 teaspoon smoked paprika powder
- 1 Pinch of chili flakes or hot paprika powder to taste
- Salt and freshly ground black pepper
- Optional: 1 tsp red wine vinegar or sherry vinegar to round off
Finish & garnish
- 1 small handful of flat-leaf parsley roughly chopped
- Optional: lemon zest or a squeeze of lemon juice
Preparation
Preparation
- Peel and finely dice the onion and garlic.
- Remove the seeds from the peppers, wash and cut into small cubes.
- Peel the carrot and cut into slices or small cubes.
- Cut the chorizo into slices or half moons.
Fry the chorizo and vegetables
- Heat the olive oil in a large pan over a medium-high heat.
- Add the chorizo slices and fry for a few minutes until the fat has rendered and the sausage is lightly browned.
- Add the onions and fry in the chorizo fat until translucent.
- Add the garlic and paprika and sauté briefly.
Build a foundation
- Stir in the tomato purée and fry briefly until it darkens slightly.
- Optionally, deglaze with sherry or red wine and reduce slightly.
- Add the chopped tomatoes, carrots and stock and stir well.
- Stir in the bay leaf, paprika powder, smoked paprika powder and chili flakes.
Stew a stew
- Bring the stew to the boil once, then reduce the heat.
- Simmer over a gentle heat with the lid half on for about 20 minutes until the vegetables are soft and the flavors have combined.
- Add the chickpeas, stir in well and simmer for a further 5-10 minutes.
- Season to taste with salt, pepper and optionally a little vinegar.
Sideboards
- Remove the bay leaf.
- Pour the stew into preheated bowls or deep plates.
- Garnish with chopped parsley and optionally some lemon zest or a squeeze of lemon juice.
- Serve immediately and enjoy with crusty bread or side dishes of your choice.
Recommended side dishes
- Crispy white bread or rustic country bread
- Roasted potato wedges from the oven
- A simple green salad with olive oil and sherry vinegar
