Rustic Regional Chickpea and Vegetable Stew with Smoked Paprika
A warming vegetarian stew packed with chickpeas, seasonal vegetables, and a smoky paprika base highlighting regional rustic flavors. This mediterranean-inspired vegan (vegetarian) ready in about 45 minutes pairs extra virgin olive oil, large, diced yellow onion, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 5, 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 extra virgin olive oil
- 1 large, diced yellow onion
- 1 medium, diced red bell pepper
- 2 medium, diced carrots
- 2, diced celery stalks
- 4, minced garlic cloves
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 14 oz can canned diced tomatoes
- 3 cups vegetable broth
- 2 cups, drained and rinsed canned chickpeas
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 1 medium diced red bell pepper, 2 diced carrots, and 2 diced celery stalks. Sauté for 7 minutes until vegetables soften and onions turn translucent.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
- Step 3: Add 14 oz canned diced tomatoes with their juice and 3 cups vegetable broth to the pot. Bring to a simmer and cook uncovered for 10 minutes to develop flavors.
- Step 4: Stir in 2 cups drained and rinsed canned chickpeas, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer for another 10 minutes until stew thickens slightly.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh parsley and 2 tbsp fresh lemon juice to brighten the stew before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Regional Chickpea and Vegetable Stew with Smoked Paprika take to make?
Total time is about 45 minutes (15 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 Rustic Regional Chickpea and Vegetable 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Rustic Regional Chickpea and Vegetable 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 Rustic Regional Chickpea and Vegetable Stew with Smoked Paprika for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Rustic Regional Chickpea and Vegetable 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.
