Slow-Cooked Chickpea and Tomato Stew with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty and smoky Spanish-inspired chickpea stew simmered with tomatoes, smoked paprika, and fresh herbs for a comforting vegetarian meal. This spanish-inspired vegan (vegetarian) ready in about 135 minutes pairs dried chickpeas, olive oil, onion 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 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.

★ 4.2 (9 ratings) Prep: 15 min Cook: 120 min Serves 4 Spanish cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain 1 cup soaked dried chickpeas and rinse under cold water. Set aside.
  2. Step 2: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 5 minutes until translucent.
  3. Step 3: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
  4. Step 4: Add 14 oz canned diced tomatoes, 3 cups vegetable broth, and the chickpeas to the pot. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until chickpeas are tender and the sauce thickens.
  6. Step 6: Stir in 1/4 cup chopped fresh parsley just before serving to add a bright herbal note.

Frequently asked questions

How long does Slow-Cooked Chickpea and Tomato Stew with Smoked Paprika take to make?

Total time is about 135 minutes (15 min prep + 120 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 Slow-Cooked Chickpea and Tomato 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 dried chickpeas from drying out.

Can I substitute ingredients in Slow-Cooked Chickpea and Tomato 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 Slow-Cooked Chickpea and Tomato Stew with Smoked Paprika 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 Slow-Cooked Chickpea and Tomato 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.

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