You can find this easy recipe for air fryer chorizo stew on page 82 of my fourth book, The Ultimate Air Fryer Cookbook: 15 Minute Feasts. This book is all about simple and delicious air fryer meals that are ready in a flash.
This chorizo and chickpea stew is the ultimate comfort food. It is so hearty, warming, and packed with flavour. It’s the kind of meal that fills your kitchen with a gorgeous, spicy aroma while being incredibly simple to throw together, making it perfect for busy weeknights or whenever you want something satisfying without too much fuss. One of the best things about this recipe is how versatile it is. You can use whatever tinned pulses you have on hand (chickpeas, butter beans, or even lentils) so it’s a brilliant store-cupboard dinner that won’t have you rushing to the shops.
The combination of smoky chorizo, juicy tomatoes, and protein-rich chickpeas makes it a filling and nutritious meal, while the air fryer keeps the cooking quick and hands-off. Serve it with a side of rice to soak up all the lovely sauce, or a fresh salad if you prefer something lighter. For an extra touch of indulgence, some crusty bread is perfect for mopping up every last bit. Whether you’re cooking for one, feeding the family, or meal prepping for the week ahead, this stew is a delicious, fuss-free choice that’s sure to become a regular in your dinner rotation.
PREP 5 minutes
COOK 12 minutes
SERVES 2 to 4 people
KIT you will need an air fryer
Ingredients for Air Fryer Chorizo Stew
8 chorizo-style sausages, cut in half lengthways
1 onion, peeled and roughly chopped
4 large tomatoes, chopped into quarters
690ml jar of passata with herbs
1 x 400g tin of cherry tomatoes or chopped tomatoes
1 x 400g tin of chickpeas, drained and rinsed
A tsp of balsamic vinegar
½ tsp of brown sugar
1 tsp of smoked paprika
1 tsp of garlic granules
A tsp of dried oregano
½ tsp of pepper
½ tsp of salt
To serve:
olive oil, for drizzling
100g of feta cheese, diced
a handful of fresh parsley, chopped
chilli flakes (optional)
Greek yoghurt
Method
So start by preheating your air fryer to 200°C for around 4 minutes. This helps everything cook evenly right from the start. While it’s heating, slice your chorizo or sausages into bite-sized chunks and roughly chop the onion and fresh tomatoes. Once the air fryer is ready, place them all into the basket and give everything a quick stir so the oil and flavours begin to mingle. The onions will start to soften while the chorizo releases its lovely paprika-spiced oil, giving you a rich base for your stew. Cook for 6 minutes, shaking the basket halfway through so nothing sticks.
When the initial cooking time is up, carefully add your passata, tinned tomatoes, drained chickpeas and the remaining ingredients. This might include garlic, paprika, smoked chilli flakes, salt, pepper, or any herbs you’re using. Give everything a good stir to coat the chickpeas in that vibrant tomato and chorizo sauce. Pop the basket back into the air fryer and cook for another 6 minutes. The air fryer will gently reduce the sauce while the chickpeas soak up all those smoky, tangy flavours.
Once the stew is bubbling and the sauce has thickened slightly, it’s ready to serve. Spoon into bowls and finish with a drizzle of olive oil, a sprinkle of crumbled feta, and some fresh parsley for colour and freshness. If you like a little extra kick, add a pinch of chilli flakes. Serve with a dollop of yoghurt on the side to balance the spice. It’s also lovely with crusty bread or warm flatbreads for dipping.
So comforting, hearty and full of flavour, all in around 15 minutes, and all made in the air fryer!
Tips for Perfect Air Fryer Chorizo Stew
So to get the best results every time you cook this dish then here are a few handy tips.
1. Choose the right chorizo
Opt for a good‑quality chorizo sausage, preferably one that’s already seasoned. The flavour of the sausage will carry through the stew, so a chorizo with a bit of smoky depth will make a big difference.
2. Prep ahead
Since you’re using a fast cook time in the air fryer, having everything chopped and measured ahead means you won’t lose precious minutes. Having the onions chopped, tomatoes quartered and tin of chickpeas drained will help you jump straight into air‑fryer mode.
3. Layer your cooking
Cook the sausages, onions and fresh tomatoes first (6 min at 200 °C) then add the passata, tinned tomatoes, chickpeas and seasonings for another 6 min. This two‑stage build helps soften the onions and tomatoes and lets the chorizo release its flavour before everything is combined.
4. Don’t skip the stir
After you add the passata, tins and chickpeas, make sure you mix thoroughly so the seasonings (smoked paprika, garlic granules, oregano) are evenly distributed. This ensures every spoonful gets that smoky, garlicky hit.
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5. Adjust consistency to taste
If you find the stew a little thin, pop it back into the air fryer for an extra 1–2 minutes to reduce the sauce a little. If too thick, stir in a splash of water or stock.
6. Finish with freshness & contrast
A good drizzle of olive oil, crumbled feta, chopped parsley, optional chilli flakes and a dollop of Greek yoghurt adds brightness and a nice jolt of contrast to the rich stew.
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