"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Slow Cooker Spanish Chorizo Chickpea Stew #Food of the World

Spanish Chorizo Chickpea Stew- simplelivingeating.com

I spent all of last month researching Mexican dishes and I wrote my own recipes for a few things... and then I got sick. The stomach bug of the century. Barely eating for a week, and when mom doesn't eat... no one else does.

Well, they eat... but not a lot of cooking happens. Mexican food is just too heavy and spicy for my stomach even a week after I recovered.

Fortunately about a week before I got sick I made this stew. Now it's not Mexican... but no one can deny the influence Spain has had on Mexican cuisine. I mean, they both use Chorizo, right? 

Spanish Chorizo Chickpea Stew- simplelivingeating.com

Before I looked into Mexican food I didn't realize that there are two different kinds of chorizo. The Spanish which is hard and cured, and the Mexican which is a fresh sausage that has similar seasoning like it's Spanish cousin....

All so interesting... can't wait to check out your Mexican dishes.

Don't forget to sign up for the mailing list so you'll know when Food of the World is coming up.

Next month we will be visiting France on June 10th... start looking through your French cookbooks... and we will see you there. 

Spanish Chorizo Chickpea Stew- simplelivingeating.com

Slow Cooker Spanish Chorizo Chickpea Stew

Diane Balch

preparation time: 20 minutes                          serves: 4 - 6


8 ounces of Spanish Chorizo sausage sliced
4 large potatoes quartered
3 celery hearts chopped
1 large Spanish onion chopped
4 carrots chopped
1 15 ounce can of chickpeas water and all.
1 tablespoon of fresh cilantro chopped
6 cloves of garlic chopped
6 cups of vegetable broth
1 teaspoon of Espelette or Red Cayenne
2 tablespoons of Extra Virgin Olive Oil (EVOO)
salt and pepper


1) Put sausage, potatoes, celery, onion, carrots and chickpeas in a large crockpot. 

2) In a large bowl whisk: cilantro, garlic, espelette, EVOO, salt and pepper into vegetable broth.

3) Pour broth mixture over vegetables and sausage. Mix well.

4) Let cook on high for 4 hours or on low for 6 to 8 hours.

Great served with rice or bread.

Come Join us on June 10th when we visit: France!

Please add your Mexican recipes to the linky below and visit my co-host to see what they are cooking in Mexico today.


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Tuesday Food:
Hearth & Soul Blog Hop @ 21st Century Housewife
Totally Tasty Tuesday @ Mandy's Recipe Box
Show Me What You Got @ Our Delightful Home
In & Out of the Kitchen @ Feeding Big & More
Tuesday's Table @ Love in the Kitchen
Tasty Tuesday #Anyonita Nibbles
Share your Stuff Tuesday @ Table for Seven
Simple Supper Tuesday @Hun...What's for Dinner?

Wednesday Food:
From Dream to Reality @ DYI Dreamer
 Wednesday Whatsit @White Lights on Wednesday 
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Wonderful Food Wednesdays at @ All She Cooks
What's Cooking Wednesday @Buns in My Oven 
Lovely Ladies Linky @This Silly Girl's Life
Thursday Food:
Full Plate Thursday @ Miz Helen's Country Cottage
Thriving on Thursdays @ Domesblissity

Friday Food:

Foodie Friday @ Home Maid Simple
Foodie Friday @ Rattlebridge Farm 
Friday Linky Party @ The Pin Junkie 
Freedom Fridays @ Love Bakes Good Cakes
Inspiration Spotlight @ Dear Creatives
Eat Create Party @I Want Crazy
Foodtastic Friday@ Voice Blok
Family Fun Friday @ Happy and Blessed Home
Let's Get Real @ Juggling Real Food and Real Life
Get Him Feed @ Bakewell Junction


  1. Mmmmm Spanish chorizo... this recipe makes me miss our vacation in Mexico! We just came back 3 weeks ago :D!

  2. Yum, that looks delicious Diane! I hope you're feeling better. Stomach flu is the worst!!

  3. It really is... the good news is that I'm at my summer weight already!

  4. Hi Diane! Thanks for the invite to the party and for hosting!

  5. Looks yummy. I am going to try and make my own chorizo soon and would love to try i t in your stew. Thanks for hosting. following along now. Have a wonderful week.

    1. Making your own... wow. My grandmother used to make salami. Are you going to dry it? Well. I'm sure it will be great in this stew.

  6. This looks amazing! I'm going to try it with vegetarian chorizo! Have a great week :)

    1. I think that would work because it's the chorizo seasoning not the meat that is important to the stew.

  7. What a lovely stew. I can just imagine the flavours. Thanks for sharing with us at Simple Supper Tuesday.

  8. Chorizo and chickpeas are two of my favourite ingredients - put them together in a crockpot and I am totally there! Visiting from See Ya In the Gumbo.

  9. Hi Diane,
    I thought I left a comment here on your awesome Spanish Chorizo Chickpea Stew, but here I am again. Thanks so much for sharing this recipe with us. Looking forward to cooking with you next month in France. Hope you are having a great week!
    Miz Helen

  10. Oh, I love chorizo. Unfortunately, the fresh Mexican type is the only one I can find here. But when I "go to town" and visit specialty markets, I always look for the cured type.

    Sorry about the stomach bug. When that goes around, I live in dread!
    Thank you for coming by and linking, Diane!

  11. Love chorizo and Spanish cuisine and this recipe looks like it would be delicious! Hope you feel better. Thanks for sharing on Get Him Fed Friday.

  12. Looks delicious! Pinned. Thanks again! Lou Lou Girls


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