One-Pot Spanish Chickpea and Vegetable Stew
A hearty, easy one-pot stew combining chickpeas, tomatoes, and smoky paprika for a comforting Spanish-inspired meal. This spanish-inspired vegan (vegan) ready in about 40 minutes pairs extra virgin olive oil, medium, diced yellow onion, 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 tbsp extra virgin olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 1 large, diced red bell pepper
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 14 oz (1 can) canned diced tomatoes
- 2 cups cooked chickpeas
- 2 cups vegetable broth
- 2 cups, loosely packed baby spinach
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh parsley
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 large diced red bell pepper; cook for 2 minutes until fragrant.
- Step 3: Add 2 tsp smoked paprika and 1 tsp ground cumin, stirring for 30 seconds until spices are aromatic.
- Step 4: Pour in 14 oz canned diced tomatoes, 2 cups cooked chickpeas, and 2 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes to thicken.
- Step 5: Stir in 2 cups loosely packed baby spinach and cook for 3 minutes until wilted. Season with 1 tsp sea salt and 1/2 tsp black pepper.
- Step 6: Serve hot, garnished with 1/4 cup chopped fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Spanish Chickpea and Vegetable 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 Vegetable 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 extra virgin olive oil from drying out.
Can I substitute ingredients in One-Pot Spanish Chickpea and Vegetable 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 Vegetable 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 Vegetable Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
