Smoky Paprika-Spiced Chickpea Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Hearty chickpeas simmered in a smoky tomato broth with roasted bell peppers. This mediterranean-inspired vegetarian ready in about 45 minutes pairs (15 oz each), drained chickpeas, roasted and sliced red bell peppers, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 cans (15 oz each), drained chickpeas
• 2, roasted and sliced red bell peppers
• 2 tbsp tomato paste
• 1 tbsp paprika
• 3 cups chicken broth
• 2 tbsp olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 tsp cumin
• 2 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until soft. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 2 tbsp tomato paste, 1 tbsp paprika, and 1 tsp cumin. Cook for 2 minutes, stirring constantly to toast spices.
3. Step 3: Add 2 drained cans chickpeas, 2 roasted and sliced red bell peppers, 3 cups chicken broth, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer.
4. Step 4: Cover and cook on low heat for 20 minutes, stirring occasionally, until flavors meld and broth thickens slightly.
5. Step 5: Remove bay leaves. Serve hot with a sprinkle of extra paprika and crusty bread for dipping.