Spanish-Style Chickpea and Spinach Stew with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting and hearty stew of tender chickpeas and fresh spinach simmered with smoked paprika and garlic for rich, smoky flavor. This spanish-inspired vegan (gluten free) ready in about 35 minutes pairs 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 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (10 ratings) Prep: 10 min Cook: 25 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and softened.
  2. Step 2: Add 4 minced garlic cloves and 2 tsp smoked paprika to the pot, stirring constantly for 1 minute until fragrant but not burnt.
  3. Step 3: Stir in 1 can (14 oz) diced tomatoes with their juices, 2 cans (15 oz each) drained chickpeas, and 2 cups vegetable broth. Bring to a boil, then reduce heat to simmer for 15 minutes, allowing flavors to meld and stew to thicken slightly.
  4. Step 4: Add 5 cups roughly chopped fresh spinach to the pot, stirring until wilted, about 3 minutes. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using.
  5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve hot with crusty bread or over rice for a filling meal.

Frequently asked questions

How long does Spanish-Style Chickpea and Spinach Stew with Smoked Paprika 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-Style Chickpea and Spinach Stew with Smoked Paprika?

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 olive oil from drying out.

Can I substitute ingredients in Spanish-Style Chickpea and Spinach Stew with Smoked Paprika?

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-Style Chickpea and Spinach Stew with Smoked Paprika 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-Style Chickpea and Spinach Stew with Smoked Paprika gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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