Slow-Cooked Spanish Chickpea Stew with Smoked Paprika

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

A hearty and comforting stew featuring tender chickpeas simmered with smoked paprika and fresh vegetables for a rich, smoky flavor. This spanish (vegetarian, gluten free) ready in about 135 minutes pairs dried chickpeas, olive oil, 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 rice, quinoa, or a quick salad. 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.

★ 4.1 (8 ratings) Prep: 15 min Cook: 120 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1 cup dried chickpeas in cold water overnight, then drain and rinse well.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 2 diced medium carrots, and 1 diced medium red bell pepper, sautéing for 6-7 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin; cook for 1 minute until spices are aromatic.
  4. Step 4: Add the soaked chickpeas, 14 oz canned diced tomatoes with liquid, 3 cups vegetable broth, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours until chickpeas are tender and stew thickens.
  5. Step 5: Remove the bay leaf, season with 1 tsp salt and 1/2 tsp black pepper, and stir in 1/4 cup chopped fresh parsley. Serve warm.

Frequently asked questions

How long does Slow-Cooked Spanish Chickpea 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 Spanish Chickpea 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 Spanish Chickpea 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 Spanish Chickpea 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 Spanish Chickpea Stew with Smoked Paprika vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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