Baked Spanish Chickpea and Tomato Stew with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian stew featuring chickpeas and tomatoes baked with smoked paprika and garlic, delivering rustic Spanish flavors in a comforting dish. This spanish (vegetarian) ready in about 45 minutes pairs canned chickpeas, drained and rinsed, diced tomatoes, canned, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (10 ratings) Prep: 15 min Cook: 30 min Serves 4 Spanish cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In an oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
  2. Step 2: Add 3 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin. Cook for 1 minute until aromatic.
  3. Step 3: Stir in 2 cups drained chickpeas, 1 can (14 oz) diced tomatoes with juices, 1/2 cup vegetable broth, 3/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
  4. Step 4: Transfer the skillet to the preheated oven and bake uncovered for 25 minutes until the sauce thickens and flavors meld.
  5. Step 5: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving warm with crusty bread or rice.

Frequently asked questions

How long does Baked Spanish Chickpea and Tomato Stew with Smoked Paprika take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Spanish Chickpea and Tomato Stew with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced tomatoes, canned from drying out.

Can I substitute ingredients in Baked Spanish Chickpea and Tomato Stew with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Spanish Chickpea and Tomato Stew with Smoked Paprika for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Spanish Chickpea and Tomato Stew with Smoked Paprika vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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