One-Pot Spanish Chickpea and Rice Stew

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty one-pot stew combining chickpeas, rice, and smoky paprika for a comforting Spanish-inspired meal. This Spanish-inspired one-pot recipe (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

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.