Soup · Dinner · Spanish ·

Spicy Catalan Escudella with Chorizo and Chickpeas

Name: Spicy Catalan Escudella with Chorizo and Chickpeas
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 6 servings
Cuisine: Soup
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 lb chorizo sausage, sliced; 1 1/2 cups dried chickpeas, soaked overnight; 8 cups chicken stock; 2 bay leaves; 2 carrots, sliced; 2 potatoes, cubed; 1 teaspoon smoked paprika; Salt and pepper, to taste; Fresh parsley, chopped; Crusty bread, for serving

This hearty Catalan stew blends the rich flavors of chorizo, chickpeas, and vegetables into a comforting meal perfect for chilly evenings.

4.3(862 reviews)

·By Ethan Brooks·January 7, 2026

Spicy Catalan Escudella with Chorizo and Chickpeas — Soup served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Soup Base

For the Chorizo and Chickpeas

For the Broth and Vegetables

For the Final Garnish

Nutrition

Per serving

Calories: 597 kcal
Protein: 24.1 g
Carbs: 54.9 g
Fat: 28.9 g
Fiber: 9.9 g

Whole recipe

Total

Calories: 3582 kcal
Protein: 144.5 g
Carbs: 329.6 g
Fat: 173.4 g
Fiber: 59.6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 tablespoons olive oil	239	0	0	27	0
1 large onion chopped	44	1.2	10.3	0.1	1.9
2 cloves garlic minced	9	0.4	2	0	0.1
1 red bell pepper diced	37	1.2	9	0.4	3.1
1 lb chorizo sausage sliced	1484	62	10	128	0
1 1/2 cups dried chickpeas soaked overnight	1067	54	177	10	40
8 cups chicken stock	120	10	0	5	0
2 bay leaves	2	0.1	0.4	0	0
2 carrots sliced	50	1	12	0.2	3.5
2 potatoes cubed	320	8	72	0.4	7.8
1 teaspoon smoked paprika	6	0.3	1.2	0.3	0.8
Salt and pepper to taste	0	0	0	0	0
Fresh parsley chopped	4	0.3	0.7	0	0.4
Crusty bread for serving	200	6	35	2	2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chickpeas

1
Soak Chickpeas
Soak chickpeas in plenty of water overnight.
2
Drain and Rinse
Drain and rinse well the next day.

Preparing the Broth and Vegetables

1
Heat Oil
In a large pot, heat olive oil over medium heat.
2
Sauté Vegetables
Sauté onion, garlic, and red bell pepper until the onion is translucent.
3
Cook Chorizo
Add the sliced chorizo and cook until browned.
Tip: Ensure that the chorizo is fully browned to prevent raw flavor. Pro Tip: Enhance the smokiness with a pinch of cayenne pepper if desired.

How to Make Spicy Catalan Escudella with Chorizo and Chickpeas

Total time: 3 h 20 min · Yields 6 servings

1
Building the Soup
Stir in the soaked chickpeas and cook for 5 minutes with the sautéed chorizo and vegetables.
2
Simmering
Add chicken stock, bay leaves, carrots, and potatoes. Bring to a boil. Simmer for 2 hours until chickpeas are tender.
3
Finishing Touches
Season with smoked paprika, salt, and pepper.