This spicy chickpea and tomato stew is a delicious vegetarian option that combines protein-rich chickpeas with vibrant tomatoes and a smoky heat from smoked paprika.
It’s a one-pot meal that’s easy to prepare on your stovetop and perfect for a wholesome weeknight dinner or meal prep.
Serve it with crusty bread or over rice for a satisfying and nourishing dish.
Why You’ll Love This Recipe
- Chickpeas provide a hearty texture and plant-based protein, making the stew filling and nutritious.
- Smoked paprika adds a deep, smoky flavor with a gentle heat that complements the acidity of the tomatoes.
- Simmering the stew allows flavors to meld beautifully, resulting in a rich and comforting dish.
Spicy Chickpea and Tomato Stew with Smoked Paprika
A hearty and flavorful vegetarian stew featuring chickpeas and tomatoes with a smoky, spicy kick from smoked paprika. Perfect for a cozy meal.
- Prep time
- 10 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (14.5 oz/411 g) diced tomatoes
- 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
- 1/2 cup vegetable broth or water (120 ml)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro or parsley, chopped (optional)
- Juice of half a lemon
Instructions
- Prepare the aromatics Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in garlic, cumin, smoked paprika, and cayenne pepper; cook for 1 minute until fragrant.
- Add main ingredients Pour in diced tomatoes with their juices, chickpeas, and vegetable broth. Stir well to combine. Season with salt and black pepper.
- Simmer the stew Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally, until the stew thickens slightly.
- Finish and serve Remove from heat and stir in fresh cilantro or parsley and lemon juice. Adjust seasoning if needed. Serve warm with crusty bread or over rice.
Helpful Tips
- Adjust the cayenne pepper to control the heat level of the stew.
- For added depth, you can include a diced bell pepper or a pinch of smoked chili powder.
- Always rinse canned chickpeas to reduce sodium and improve flavor.
- Let the stew cool slightly before serving; leftovers reheat well.
- Allergen note: This recipe is free from gluten, dairy, nuts, and eggs.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in a microwave until steaming hot, reaching an internal temperature of 165°F (74°C).
This stew can be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes, soak and cook dried chickpeas according to package instructions before adding them to the stew. This will require extra cooking time.
Is this stew spicy hot?
It has a moderate spicy kick from the cayenne and smoked paprika. You can adjust the amount of cayenne pepper to make it milder or hotter.
Can I make this stew vegan?
Yes, this recipe is naturally vegan and uses vegetable broth for simmering.
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