Stovetop Spanish-Style Tomato and Chickpea Stew
A warming Spanish-inspired stew featuring tender chickpeas simmered in a robust tomato sauce with smoked paprika and fresh parsley. This Spanish-inspired vegetarian recipe, ready in about 30 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 280 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 olive oil
- 1 medium, finely chopped yellow onion
- 4 minced garlic cloves
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 can (14.5 oz) canned diced tomatoes
- 1 can (15 oz) canned chickpeas (drained and rinsed)
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until translucent.
- Step 2: Add 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin. Cook stirring for 1 minute until fragrant.
- Step 3: Pour in 1 can (14.5 oz) diced tomatoes with their juices, 1 can (15 oz) drained chickpeas, and 1 cup vegetable broth. Stir to combine.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, and cook uncovered for 15 minutes until sauce thickens slightly.
- Step 5: Stir in 1/4 cup chopped fresh parsley just before serving. Serve hot with crusty bread or rice.
Frequently asked questions
How long does Stovetop Spanish-Style Tomato and Chickpea Stew take to make?
Total time is about 30 minutes (10 min prep + 20 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 Stovetop Spanish-Style Tomato and Chickpea 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 olive oil from drying out.
Can I substitute ingredients in Stovetop Spanish-Style Tomato and Chickpea 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 Stovetop Spanish-Style Tomato and Chickpea 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.
What goes well with Stovetop Spanish-Style Tomato and Chickpea Stew?
Spanish vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
