One-Pot Spanish Chickpea and Tomato Stew

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Hearty and comforting chickpea stew simmered with smoky paprika, ripe tomatoes, and aromatic garlic for a satisfying vegetarian Spanish meal. This Spanish-inspired vegan recipe (vegetarian, gluten free), ready in about 35 minutes, pairs extra virgin 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 280 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.

Prep: 10 min Cook: 25 min Serves 4 Spanish cuisine 280 cal/serving

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Ingredients

2 tbsp extra virgin olive oil
1 medium, diced yellow onion
4 minced garlic cloves
2 tsp smoked paprika
1 tsp dried cumin
28 oz canned diced tomatoes
2 cups drained and rinsed canned chickpeas
2 cups vegetable broth
1/4 cup chopped fresh cilantro
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until soft and translucent.
Step 2: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp dried cumin, cooking for 1 minute until fragrant.
Step 3: Add 28 oz canned diced tomatoes with their juices, 2 cups drained and rinsed canned chickpeas, and 2 cups vegetable broth. Stir well to combine.
Step 4: Bring the stew to a simmer, then reduce heat to low and cover. Cook gently for 20 minutes to allow flavors to meld and the stew to thicken.
Step 5: Season with 1 tsp sea salt and 1/2 tsp black pepper, then stir in 1/4 cup chopped fresh cilantro just before serving.