Slow-Cooked Spanish Chickpea and Tomato Stew
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 (vegetarian) ready in about 45 minutes pairs drained and rinsed canned chickpeas, canned crushed tomatoes, medium, diced 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
Instructions
- 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.
- Step 2: Add 3 cloves minced garlic, 2 teaspoons smoked paprika, and 1 teaspoon ground cumin. Cook for 1 minute, stirring constantly, until fragrant.
- Step 3: Pour in 14 ounces canned crushed tomatoes and 1 1/2 cups vegetable broth, stirring to combine. Bring to a simmer.
- 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.
- Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Spanish Chickpea and Tomato Stew take to make?
Total time is about 45 minutes (10 min prep + 35 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 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 canned crushed tomatoes from drying out.
Can I substitute ingredients in Slow-Cooked 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 Slow-Cooked 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 Slow-Cooked 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.
