Saffron-Infused Spanish Chickpea and Tomato Stew
A vibrant and hearty chickpea stew simmered with saffron, smoky paprika, and ripe tomatoes, perfect for a comforting vegetarian meal. This spanish-inspired vegetarian ready in about 40 minutes pairs canned chickpeas, drained and rinsed, olive oil, medium onion, diced 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 cups canned chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 medium onion, diced
- 3 cloves cloves garlic, minced
- 14 oz canned diced tomatoes
- 2 cups vegetable broth
- 1/4 tsp saffron threads
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium onion and sauté for 5 minutes until translucent.
- Step 2: Add 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp saffron threads; cook for 1 minute until fragrant.
- Step 3: Stir in 2 cups drained canned chickpeas, 14 oz canned diced tomatoes, and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring stew to a boil, then reduce heat to low and simmer uncovered for 20 minutes until sauce thickens and flavors meld.
- Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley before serving hot with crusty bread or rice.
Frequently asked questions
How long does Saffron-Infused Spanish Chickpea and Tomato 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 Saffron-Infused Spanish Chickpea and Tomato 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 Saffron-Infused Spanish Chickpea and Tomato 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 Saffron-Infused Spanish Chickpea and Tomato 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 Saffron-Infused Spanish Chickpea and Tomato Stew 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.
