Spicy Pork Stew with Chickpeas and Sausage

SpanishGluten-FreePork Shoulder

A spicy, hearty stew with pork shoulder, sausage, chickpeas and onions, garlic and paprika.

Photography Credit: Elise Bauer

Is it stew weather? I think it’s finally stew weather here at least.

This morning a thick, chilly fog bank settled on the northern central valley and didn’t lift until after 10. We actually made this stew in early summer, but it was too hot in most of the country to post it.

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But it looks like the 80 degree days we’ve been having this last month are finally behind us, and now is the time for a warm, spicy, hearty stew.

Spicy Pork Chickpea Sausage Stew

This pork stew is inspired by the flavors of Spain, with chunks of pork shoulder, chickpeas, olive oil, garlic, parsley and paprika. Smoked paprika too, which adds just a touch of smokey flavor to the stew.

Spicy Pork Stew with Chickpeas and Sausage Recipe

  • Prep time: 20 minutes
  • Cook time: 3 hours
  • Yield: Serves 10 to 12

Smoked paprika adds a lovely smokey flavor to this stew. If you don't have any, and can't find it anywhere, you can sub regular paprika.


  • 1 tablespoon extra virgin olive oil
  • 3 pounds pork shoulder, cut into 1-2 inch chunks
  • Salt
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • All of the cloves from 1 head garlic, peeled and chopped
  • 1 pound hot Italian sausage links (not loose) or Spanish chorizo (use gluten-free sausages for gluten-free option)
  • 1 15-ounce can crushed tomatoes
  • 3 1/2 cups water
  • 2 tablespoons sweet paprika
  • 1 teaspoon hot paprika (can sub 1/4 teaspoon red chili flakes)
  • 1-2 teaspoons smoked paprika
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 bunch parsley, chopped


1 Brown the pieces of pork shoulder in olive oil, sprinkle with salt: Heat the olive oil in a large pot over medium-high heat. Working in batches to ensure that you do not crowd the pan, brown the pieces of pork shoulder.

If there is a fatty side to a chunk of pork, put that side down on the pan to help render out the fat.

Sprinkle a little salt over the pork as it cooks. Once browned, set aside to a bowl.

2 Sauté onions, carrots, garlic: Once the pork pieces have browned and have been removed from the pan, drain off all but a couple tablespoons of fat from the pan.

Add the chopped onions and carrots to the pan. Stir well and scrape up any bits from the bottom of the pot. Cook over medium-high heat until the onions start to brown.

Add the chopped garlic and cook for another minute.

3 Add browned pork, sausage, tomatoes, water, paprikas, salt, then simmer 2 hours: Add the pork, the sausage, crushed tomatoes and water, then stir to combine. Stir in the various paprikas. Add salt to taste.

Bring to a simmer and cook for at least 2 hours, or until the pork shoulder is melt-in-your mouth tender.

4 Cut up the sausage links and return to the pot, add chickpeas, parsley: Remove the sausages from the pot and cut them into chunks, then return them to the pot.

Add the chickpeas and parsley, stir well and adjust salt to taste. Cook for 5 minutes further.

Excellent served with crusty bread and red wine.

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Basque Lamb Stew here on Simply Recipes

Paprika Chicken with Chickpeas here on Simply Recipes

Spanish Chilindron Stew - from Hunter Angler Gardener Cook

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

31 Comments / Reviews

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Did you make it? Rate it!

  1. Karen

    Great recipe. I changed up a few things: I added a heaping tablespoon of tomato paste to deepen the meaty flavor and also cutdown the water slightly and added about 1/2 to 3/4 cup of red wine. Served it over some say old oven-fired bread tore up in the bottom of the bowl. Also made rice for those not wanting bread. Really does come out like a European country stew.

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  2. Barbara kampert

    Ate this at my son’s, so am making a pot right now. This is a great recipe, it makes a Lot! Will be great. Over rice.


  3. Marie

    My husband made a special request for dinner. He wanted pork stew like they make in Spanish restaurants. I admit I was a little intimidated at first , so I went online for help. After reviewing about a half dozen recipes, I decided to go with Simply Recipes. I didn’t go wrong at all! I like recipes like this one because it wasn’t complicated or time consuming. Nor, did the recipe require expensive ingredients that I’ll never use again. I bought boneless country style ribs and had the butcher cut the meat for me. I seasoned the pork with Adobo seasoning. Instead of sausage, I used chorizo. We served it over yellow rice. My husband and I both enjoyed dinner tonight. It was perfect. Thank you Simply Recipes!


  4. Dawn C.

    I have made this at least three times a season for the last 3 years. We all love it. My sons have even called for the recipe. I haven’t changed the recipe at all, because we like it just the way it is. Nice crusty french bread and a side salad, makes a wonderful, cozy dinner on a chilly evening! Thank you!


  5. Weiwen

    I added a bunch of mustard greens to make it a bit healthier and they went really, really well with the stew. Also, I felt like sherry vinegar really lent a nice depth of flavor.

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