Smoky Spanish Chickpea and Potato Stew
A hearty and warming stew with tender potatoes, smoky paprika, and chickpeas simmered together for deep flavors. This spanish-inspired soups (vegetarian) ready in about 55 minutes pairs tablespoons olive oil, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 5, 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.
Ingredients
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 4 cloves, minced garlic cloves
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
- 1 can (14.5 oz) canned diced tomatoes
- 1 can (15 oz), drained and rinsed canned chickpeas
- 3 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
- Step 1: Heat 3 tablespoons olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 4 minced garlic cloves, 2 teaspoons smoked paprika, and 1 teaspoon dried oregano; cook for 1 minute until aromatic.
- Step 3: Add 2 medium peeled and diced russet potatoes, 1 can (14.5 oz) diced tomatoes with their juices, 1 can (15 oz) drained and rinsed chickpeas, and 3 cups vegetable broth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Step 4: Bring stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until potatoes are tender and the stew thickens.
- Step 5: Stir in 2 tablespoons chopped fresh parsley just before serving for a fresh herbal note.
Frequently asked questions
How long does Smoky Spanish Chickpea and Potato Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Smoky Spanish Chickpea and Potato 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 tablespoons olive oil from drying out.
Can I substitute ingredients in Smoky Spanish Chickpea and Potato 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 Smoky Spanish Chickpea and Potato Stew for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Smoky Spanish Chickpea and Potato 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.
