Cozy up with this Spanish Garbanzo Stew made in the Instant Pot using dried chickpeas, smoky Spanish chorizo, ham, and potatoes. This hearty one‑pot meal is rich in protein and fiber—about 17 grams of fiber per serving—making it a satisfying, nutritious option for chilly evenings and meal prep.
Spanish Garbanzo Bean Soup
As the weather cools, I reach for comforting soups and stews. This Instant Pot Spanish Garbanzo Stew is my quick take on a family recipe that traditionally simmers all day. Using the pressure cooker lets dried chickpeas become tender while the ham hock and chorizo infuse the broth with deep, smoky flavor—without spending hours at the stove. Even picky eaters are often surprised by how warming and flavorful this soup is.
Why This Spanish Garbanzo Stew Works
I love simplifying family dishes while keeping their soul. Cooking dried garbanzo beans in the Instant Pot gives this stew a slow‑cooked depth in a fraction of the time. The ham hock, ham steak, and chorizo provide savory layers that make the broth rich and hearty.
- High in fiber: Approximately 17 grams of fiber per serving helps support digestion and fullness.
- Protein-rich: Chickpeas combined with ham and chorizo deliver a satisfying protein boost.
- One‑pot convenience: Everything cooks in the Instant Pot, reducing cleanup.
- No canned beans required: Start with dried chickpeas for better texture and flavor absorption.
- Great leftovers: Flavors deepen overnight, making this ideal for meal prep.
Ingredients You’ll Need
Below are the key ingredients for this Spanish garbanzo stew. Exact measurements appear in the recipe card further down.
- Garbanzo beans (dried): Cost-effective and ideal for the Instant Pot.
- Extra virgin olive oil: For sautéing the aromatics.
- Aromatics: Onion and garlic to build flavor.
- Smoked ham hock or ham bone: Adds deep, smoky richness to the broth.
- Ham steak: Cubed for meaty bites.
- Tomato paste: Toasted briefly to concentrate flavor.
- Seasonings: Kosher salt, crushed red pepper, and sweet paprika.
- Spanish chorizo: Cured, thinly sliced for smokiness and color.
- Potatoes: Peeled and cubed—Russet, Yukon Gold, or red potatoes work well.
- Water: The base for the stew; use stock if you prefer extra depth.
How to Make Spanish Garbanzo Bean Stew with Chorizo
The Instant Pot shortens the cooking time for dried beans while preserving that slow‑cooked flavor. Follow the recipe card below for precise measurements and printable instructions.
- Soak the garbanzo beans: Rinse dried chickpeas and place them in a large bowl with at least 3 inches of water. Soak for 8 hours or overnight; refrigerate if soaking longer. Drain and rinse before cooking.
- Sauté aromatics and ham: Set the Instant Pot to Sauté. Heat olive oil and cook the chopped onion and garlic until softened, about 2–3 minutes. Stir in cubed ham, tomato paste, kosher salt, crushed red pepper, and sweet paprika; cook about 5 minutes.
- Add remaining ingredients: Add the soaked garbanzo beans, sliced chorizo, ham hock or bone, and the peeled, cubed potatoes. Pour in the water so ingredients are covered.
- Pressure cook: Seal the lid and set the Instant Pot to Manual/Pressure Cook on high for 30 minutes. Allow a natural pressure release for best texture, then open the lid and remove the ham hock.
- Finish and thicken: Mash a few potatoes in the pot to thicken the broth. For an even heartier texture, puree about 1 cup of chickpeas with some cooking liquid in a blender and stir back into the stew. Adjust seasoning before serving.
Variations
- Swap the beans: Use a white bean like Great Northern or navy beans if preferred. Avoid canned chickpeas—those will overcook during the long simmer potatoes and meats need.
- Add greens: Stir in chopped kale or baby spinach near the end of cooking for added nutrition and color.
No Instant Pot? No Problem!
Make this on the stovetop using a large Dutch oven. After soaking the beans, sauté the onion, garlic, and ham in olive oil. Add the soaked garbanzos, chorizo, ham hock, and water, bring to a boil, then reduce to low and simmer, covered, for about 1 hour. Add potatoes and cook 25–35 minutes more, until chickpeas and potatoes are tender. Remove the ham hock and finish as directed above.
Serving Suggestions
This hearty Spanish chickpea stew is excellent with a simple vegetable side or rustic bread to soak up the broth. Try a crisp green salad or roasted vegetables for balance.
Storage and Meal Prep
This stew keeps and reheats beautifully, making it ideal for weekly meal prep.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Portion into 2‑cup containers, leaving space for expansion, and freeze for up to 3 months.
- Reheat: Thaw overnight in the fridge and warm on the stove or in the microwave, stirring occasionally. If reheating from frozen, microwave in short intervals until heated through.
High-Fiber Soups and Stews You’ll Love
If you enjoy legume-based dinners, try other soups and stews that feature beans and lentils for fiber and staying power. Legume dishes pair well with salads, roasted vegetables, or crusty bread for a complete meal.
Instant Pot Spanish Garbanzo Stew
Equipment
- Instant Pot (or large Dutch oven for stovetop method)
Ingredients
- 1 pound dried garbanzo beans (chickpeas), rinsed and soaked
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 smoked ham hock (or ham bone or smoked turkey leg)
- 8 ounces cooked ham steak, cubed
- 2 tablespoons tomato paste
- 1 tablespoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 teaspoon sweet paprika
- 3 ounces dry Spanish chorizo, sliced thinly
- 1 pound potatoes, peeled and cut into 1½‑inch cubes
- 6 cups water (or low‑sodium broth for more flavor)
Instructions
- Rinse the dried garbanzo beans and soak them in a large bowl covered with at least 3 inches of water for 8 hours or overnight. Drain and rinse before cooking.
- Set the Instant Pot to Sauté. Heat the olive oil, then cook onion and garlic until softened, 2–3 minutes. Stir in the cubed ham, tomato paste, salt, crushed red pepper, and paprika; cook for about 5 minutes to combine flavors.
- Add the soaked garbanzo beans, sliced chorizo, and ham hock. Place the diced potatoes on top and pour in the water.
- Seal the Instant Pot and cook on High Pressure for 30 minutes. Allow a natural pressure release. Open the lid and remove the ham hock.
- Mash a few potatoes in the pot to thicken the stew, or blend 1 cup of chickpeas with some cooking liquid and stir back in for extra body. Adjust seasonings and serve hot.
Notes
Ham hock: It’s used primarily for smoky flavor. If you want the ham to be tender enough to shred and return to the stew, after Step 2 add the ham hock with water and cook on high pressure for 20 minutes, quick release, then add the chickpeas, chorizo, and potatoes and continue the recipe.
Makes approximately 12 cups total.
Nutrition (per serving)
Calories: 403 kcal | Carbohydrates: 48 g | Protein: 23.5 g | Fat: 12.5 g | Saturated Fat: 2.5 g | Cholesterol: 30.5 mg | Sodium: 1423 mg | Fiber: 17 g | Sugar: 3 g