Baked Spanish Chickpea and Tomato Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty vegetarian stew featuring chickpeas and tomatoes baked with smoked paprika and garlic, delivering rustic Spanish flavors in a comforting dish. This Spanish recipe (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.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes, canned
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 2 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.