Bold, hearty and ready in under 15 minutes. This one-pan spicy sausage and chickpea stew is inspired by Spanish cocido and perfect for busy weeknights.
Spicy Sausage and Chickpea Stew
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Category
Dinner
Servings
4
Prep time
5 minutes
Cook time
10 minutes
When Katelyn and I were living in Melbourne, this stew was on regular rotation during the colder months. It was perfect for those (many) grey Melbourne nights where you’re craving something hearty. It’s the kind of meal that feels like far more effort than it actually is.
So, if you need a quick midweek meal and have some canned chickpeas in the cupboard, this is the one. A fast, one-pan stew made with spicy sausages, chickpeas, and tomatoes, inspired by Spanish cocido and ready in under 15 minutes. It’s bold, hearty, and ideal for busy weeknights. Packed with protein and finished with baby spinach, this stew is simple, satisfying, and has a little bit of heat.
Everything comes together in one pan, which means minimal washing up at the end of a long day. The sausages bring all the flavour you need, the chickpeas add real body, and the tomatoes pull it all together into a proper sauce. We made this one on repeat and it never got old.
Ingredient Notes
Spicy pork sausages: These are the hero of the dish, so choosing a good one really matters. I went with a spicy Italian pork sausage, but Merguez or smoky chorizo both work beautifully here. Look for fresh sausages with good fat content rather than pre-cooked ones. Your local Italian deli or a quality butcher is the best place to find a great variety.
Long red chilli: Adds heat and a fresh bite to the dish. If you want to dial back the heat, remove the seeds before slicing. If you love heat, leave them in or add a second chilli.
Canned whole tomatoes: I prefer whole tomatoes over diced here because they break down more naturally as they cook and tend to have better flavour. Give them a rough crush with your spoon as they go into the pan.
Canned chickpeas: Make sure to rinse and drain them well before adding to the pan. This removes the tinny flavour from the canning liquid and helps them absorb the sauce as the stew cooks.
Equipment you’ll need
- Heavy-based frying pan with a lid
- Chopping board and knife
- Can opener
- Wooden spoon or spatula
Ingredients
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1 red onion
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2 cloves garlic
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1 long red chilli
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4 spicy pork sausages
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1 tbsp olive oil
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sea salt, to season
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1 tsp ground cumin
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400g can whole tomatoes
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400g can chickpeas, rinsed and drained
-
60g baby spinach
Directions
Prep the ingredients
Dice the red onion, finely dice the garlic and thinly slice the chilli.
Pull the sausages from the casings and break up into thumbsized pieces.
Cook
Heat the oil in a heavy based frying pan over medium-high heat. Add the onion, garlic and chilli and saute for 1 minute.
Season with salt and cumin, then stir in the sausage pieces. Cook for 2 minutes, stirring occasionally.
Add the tomatoes, then fill the can halfway with water and add to the pan. Stir in the chickpeas, cover with a lid and cook for 4 minutes.
Remove the lid and top with the spinach. Gently stir through until just wilted, then serve.
Recipe notes
Chef Tips
Break the sausage into uneven pieces
When you pull the sausage from the casing, don’t try to make the pieces uniform. Rough, irregular chunks give you better texture and more interesting bites throughout the dish. Some pieces will crisp up more than others, which is exactly what you want.
Don’t rush the first step
Even though this is a quick recipe, taking a full minute to properly saute the onion, garlic, and chilli first makes a real difference. It softens the rawness of those ingredients and builds the flavour base the whole stew sits on.
Use the tomato can
Once you’ve added the tomatoes, fill the can about halfway with water and add that to the pan too. You get every last bit of flavour from the can and it adds just the right amount of liquid to the sauce without making it watery.
Add the spinach at the very end
The spinach only needs about a minute to wilt down. Add it with the heat off or very low and stir gently. You want it just wilted and vibrant green, not overcooked and muddy.
Storage
Leftovers keep well in an airtight container in the fridge for up to 3 days, or you can freeze them for up to 3 months. Reheat gently on the stovetop with a splash of water to loosen the sauce, or in the microwave until piping hot.
FAQs
Is it spicy? Yes, but the heat is very manageable. If you want to dial it back, swap the spicy sausage for a smoky one and remove the seeds from the chilli before slicing. If you prefer more heat, leave the seeds in or add a pinch of chilli flakes when you add the cumin.
Can I make it vegetarian? The spicy pork sausage is pretty central to this dish, so a straight swap is tricky. You could bump up to two cans of chickpeas to add more body to the stew.
Can I make it gluten free? This recipe is naturally gluten free as written. Just check the labels on your sausages to be sure, as some brands contain fillers that include gluten.
What can I serve it with? This stew is hearty enough to eat on its own, but I love it with some crusty bread or flatbread on the side for mopping up the sauce.
Can I use a different sausage? Absolutely. This dish works with any flavourful sausage. Merguez is great if you want a North African spin, and smoky chorizo adds a deeper, smokier flavour. A spicy beef sausage will also do the job. Just make sure whatever you use has good flavour.
