Braised Spanish Chickpeas with Tomato and Smoked Paprika
Hearty chickpeas slow-cooked in a rich tomato sauce seasoned with smoked paprika, garlic, and onion for a comforting Spanish vegetarian stew. This spanish-inspired vegan (vegetarian, gluten free) ready in about 80 minutes pairs Olive oil, medium, finely chopped Yellow onion, minced Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 cup, soaked overnight and drained Dried chickpeas
- 2 tbsp Olive oil
- 1 medium, finely chopped Yellow onion
- 4, minced Garlic cloves
- 14 oz Canned crushed tomatoes
- 2 tsp Smoked paprika
- 1 tsp Ground cumin
- 3 cups Vegetable broth
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp chopped, for garnish Fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
- Step 2: Add 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin to the pot, cooking for 1 minute until fragrant.
- Step 3: Stir in 1 cup soaked and drained dried chickpeas, 14 oz canned crushed tomatoes, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1 hour until chickpeas are tender.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving warm with crusty bread.
Frequently asked questions
How long does Braised Spanish Chickpeas with Tomato and Smoked Paprika take to make?
Total time is about 80 minutes (15 min prep + 65 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 Braised Spanish Chickpeas with Tomato and 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 olive oil from drying out.
Can I substitute ingredients in Braised Spanish Chickpeas with Tomato and 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 Braised Spanish Chickpeas with Tomato and 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 Braised Spanish Chickpeas with Tomato and Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
