Slow-Cooked Spanish Chickpea Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A hearty and comforting stew featuring tender chickpeas simmered with smoked paprika and fresh vegetables for a rich, smoky flavor. This Spanish recipe (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.

Ingredients

• 1 cup dried chickpeas
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrot
• 1 medium, diced red bell pepper
• 4, minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 14 oz canned diced tomatoes
• 3 cups vegetable broth
• 1 bay leaf
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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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.