Spanish-Spiced Chickpea and Tomato Stew
A hearty, warming stew packed with smoky Spanish paprika and tender chickpeas simmered in a rich tomato sauce. This spanish-inspired soups (vegetarian, gluten free) ready in about 35 minutes pairs extra virgin olive oil, medium yellow onion, diced, garlic cloves, minced 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 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 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 28 oz (1 can) canned diced tomatoes
- 2 cups canned chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- for serving lemon wedges
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large saucepan over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until soft and translucent.
- Step 2: Stir in 3 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin; cook for 1 minute until fragrant.
- Step 3: Pour in 28 oz canned diced tomatoes with their juices, 2 cups drained chickpeas, and 1 cup vegetable broth. Stir to combine, then bring to a simmer.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, cover partially, and simmer gently for 20 minutes until the stew thickens and flavors meld.
- Step 5: Remove from heat and stir in 2 tbsp chopped fresh cilantro. Serve hot with lemon wedges to squeeze over.
Frequently asked questions
How long does Spanish-Spiced Chickpea and Tomato Stew take to make?
Total time is about 35 minutes (10 min prep + 25 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 Spanish-Spiced 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 Spanish-Spiced 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 Spanish-Spiced 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.
Is Spanish-Spiced Chickpea and Tomato Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
