Slow-Simmered Spanish Chickpea and Tomato Stew
A comforting Spanish-inspired stew featuring tender chickpeas simmered in a rich tomato and smoked paprika broth, perfect for a warming meal. This spanish-inspired vegan ready in about 45 minutes pairs extra virgin olive oil, yellow onion, garlic cloves 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.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium, finely chopped yellow onion
- 4, minced garlic cloves
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 14 oz (1 can) canned diced tomatoes
- 2 cups cooked chickpeas
- 2 cups vegetable broth
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
- 1 tbsp fresh lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large saucepan over medium heat until shimmering. Add 1 medium finely chopped yellow onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried oregano; cook for 1 minute more until fragrant and the spices bloom.
- Step 3: Pour in 14 oz canned diced tomatoes with their juices and 2 cups vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Step 4: Add 2 cups cooked chickpeas, 1 tsp sea salt, and 1/2 tsp black pepper, stirring well. Reduce heat to low and let the stew simmer uncovered for 25 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley and 1 tbsp fresh lemon juice to brighten the stew. Adjust seasoning with additional salt and pepper if desired before serving.
Frequently asked questions
How long does Slow-Simmered 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-Simmered 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Simmered 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-Simmered 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.
What goes well with Slow-Simmered Spanish Chickpea and Tomato Stew?
Spanish vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
