Garlic and Paprika Spanish-Spiced Chickpea Stew
A hearty vegetarian stew featuring chickpeas simmered in a smoky garlic and paprika tomato base, accented with fresh cilantro. This spanish-inspired vegetarian ready in about 35 minutes pairs drained and rinsed canned chickpeas, tablespoons olive oil, 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
- 2 cups, drained and rinsed canned chickpeas
- 3 tablespoons olive oil
- 4, minced garlic cloves
- 1 medium, finely chopped onion
- 2 teaspoons Spanish smoked paprika (pimentón)
- 1 teaspoon ground cumin
- 1 cup tomato puree
- 1 cup vegetable broth
- to taste salt
- 1/2 teaspoon black pepper
- 1/4 cup, chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tablespoons olive oil in a medium pot over medium heat. Add 4 minced garlic cloves and 1 medium finely chopped onion. Sauté for 5 minutes until onions soften and garlic is fragrant.
- Step 2: Stir in 2 teaspoons Spanish smoked paprika and 1 teaspoon ground cumin, cooking for 1 minute to toast the spices.
- Step 3: Add 1 cup tomato puree and 1 cup vegetable broth, stirring to combine. Bring to a simmer.
- Step 4: Add 2 cups drained chickpeas, salt to taste, and 1/2 teaspoon black pepper. Stir well and simmer uncovered for 15 minutes to thicken the sauce and let flavors meld.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro for a bright finish. Serve warm with crusty bread or rice.
Frequently asked questions
How long does Garlic and Paprika Spanish-Spiced Chickpea Stew take to make?
Total time is about 35 minutes (10 min prep + 25 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 Garlic and Paprika Spanish-Spiced Chickpea Stew?
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 tablespoons olive oil from drying out.
Can I substitute ingredients in Garlic and Paprika Spanish-Spiced Chickpea Stew?
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 Garlic and Paprika Spanish-Spiced Chickpea Stew 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 Garlic and Paprika Spanish-Spiced Chickpea Stew 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.
