Hearty Vegetable and Chickpea Stew with Smoked Paprika
A comforting, slow-simmered stew featuring tender vegetables and protein-rich chickpeas infused with smoky paprika and herbs. This mediterranean-inspired vegan (vegetarian) ready in about 50 minutes pairs olive oil, medium, diced yellow onion, medium, peeled and sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and sliced carrots
- 2, sliced celery stalks
- 4 cloves, minced garlic cloves
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 14 oz (1 can) canned diced tomatoes
- 15 oz (1 can), drained and rinsed canned chickpeas
- 3 cups vegetable broth
- 3 cups, packed baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 2 sliced medium carrots, and 2 sliced celery stalks. Sauté for 6-7 minutes until vegetables soften and onions become translucent.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp dried thyme. Cook for 1 minute until fragrant.
- Step 3: Add 14 oz canned diced tomatoes, 15 oz drained and rinsed canned chickpeas, and 3 cups vegetable broth. Stir to combine and bring to a simmer over medium-high heat.
- Step 4: Reduce heat to low and simmer uncovered for 25 minutes until vegetables are tender and flavors meld.
- Step 5: Stir in 3 cups packed baby spinach and cook for 2 more minutes until wilted. Season with 1 tsp salt, 1/2 tsp black pepper, and finish with 1 tbsp fresh lemon juice stirred through before serving.
Equipment for this recipe
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Frequently asked questions
How long does Hearty Vegetable and Chickpea Stew with Smoked Paprika take to make?
Total time is about 50 minutes (15 min prep + 35 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 Hearty Vegetable and Chickpea 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 olive oil from drying out.
Can I substitute ingredients in Hearty Vegetable and Chickpea 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 Hearty Vegetable and Chickpea 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 Hearty Vegetable and Chickpea 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.
