Slow-Cooked Spanish Chickpea and Tomato Stew

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A hearty and warming vegetarian stew with tender chickpeas simmered in a rich tomato base infused with smoked paprika and garlic. This Spanish-inspired vegetarian recipe, ready in about 45 minutes, pairs canned chickpeas, canned crushed tomatoes, yellow onion 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, drained and rinsed canned chickpeas
• 14 oz canned crushed tomatoes
• 1 medium, diced yellow onion
• 3 cloves minced garlic
• 3 tbsp extra virgin olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 1/2 cups vegetable broth
• 1/4 cup chopped, for garnish fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tablespoons of extra virgin olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and soft.
2. Step 2: Add 3 cloves minced garlic, 2 teaspoons smoked paprika, and 1 teaspoon ground cumin. Cook for 1 minute, stirring constantly, until fragrant.
3. Step 3: Pour in 14 ounces canned crushed tomatoes and 1 1/2 cups vegetable broth, stirring to combine. Bring to a simmer.
4. Step 4: Add 2 cups drained and rinsed canned chickpeas, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce heat to low, cover, and simmer gently for 25-30 minutes, stirring occasionally, until the stew thickens.
5. Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.