One-Pot Spanish Chickpea and Rice Stew
A hearty one-pot stew combining chickpeas, rice, and smoky paprika for a comforting Spanish-inspired meal. This spanish-inspired one pot (vegetarian, gluten free) ready in about 40 minutes pairs olive oil, yellow onion, 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 rice, quinoa, or a quick salad. 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 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 14 oz canned diced tomatoes
- 1 can (15 oz), drained and rinsed chickpeas
- 1 cup long grain white rice
- 2 1/2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh parsley
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 diced yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin; cook for 1 minute until the spices release their aroma.
- Step 3: Add 14 oz canned diced tomatoes with juices, 1 can (15 oz) drained and rinsed chickpeas, and 1 cup long grain white rice to the pot. Stir to combine.
- Step 4: Pour in 2 1/2 cups vegetable broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid absorbed.
- Step 5: Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork and garnish with 1/4 cup chopped fresh parsley before serving.
Frequently asked questions
How long does One-Pot Spanish Chickpea and Rice Stew take to make?
Total time is about 40 minutes (10 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 One-Pot Spanish Chickpea and Rice 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Spanish Chickpea and Rice 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 One-Pot Spanish Chickpea and Rice 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 One-Pot Spanish Chickpea and Rice Stew 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.
What others are saying
- ★★★★★
This was amazing! The flavors were so authentic and it was so easy to make in one pot.
- ★★★★★
A new favorite for weeknights. The rice absorbed all the delicious broth.
- ★★★★★
My kids loved the chickpea stew, and I didn't have to clean a single pot after. Perfect!
