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. 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 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
