Spanish Chickpea and Potato Stew with Smoked Paprika
A hearty Spanish-inspired stew featuring tender chickpeas and potatoes simmered in aromatic vegetable broth with smoked paprika and cumin. This comforting one-pot meal delivers warm, earthy flavors perfect for cool evenings or when you need satisfying plant-based comfort food. The smoky paprika gives it authentic Spanish flair, while the simple ingredients make it accessible for weeknight cooking. Naturally vegan and filling, it works as a complete meal served with crusty bread or as a substantial side dish.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprikaregular paprika + 1/4 tsp liquid smoke1:1vegetariangluten-free
less authentic but similar taste
Full guide → - 1 tsp ground cumin
- 3 potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 tsp salt, to taste(optional)
- ½ tsp black pepper, to taste(optional)
- 1 bay leaf
- ¼ cup fresh parsley, chopped
Instructions
- 1
Heat olive oil in a large pot over medium heat
- 2
Add chopped onion and cook until translucent
- 3
Stir in minced garlic, smoked paprika, and ground cumin and cook for another minute
- 4
Add diced potatoes, chickpeas, vegetable broth, salt, black pepper, and bay leaf and bring to a boil
- 5
Reduce heat to a simmer and cook until potatoes are tender
- 6
Remove bay leaf and adjust seasoning if needed
- 7
Garnish with chopped fresh parsley before serving
Tips
Use waxy potatoes like Yukon Gold that hold their shape better during long simmering
Toast the spices for 30 seconds before adding liquid to deepen their flavor
Mash a few chickpeas against the pot sides to naturally thicken the stew
Good to Know
Refrigerate for up to 4 days in airtight container
Can be made 1 day ahead and reheated gently on stovetop
Serve hot with crusty bread or over rice
Common Mistakes
Don't skip draining chickpeas to avoid excess sodium
Add salt gradually to avoid oversalting the broth
Remove bay leaf before serving to prevent choking hazard
Substitutions
less authentic but similar taste
Full guide →FAQ
Can I use dried chickpeas instead of canned?
Yes, soak 1 cup dried chickpeas overnight, then cook for 45-60 minutes before adding to the stew. This adds about an hour to total cooking time.
What if I don't have smoked paprika?
Use regular paprika plus a few drops of liquid smoke, or substitute with regular paprika for a milder flavor without the smoky depth.
How long does this keep in the refrigerator?
The stew keeps well for up to 4 days refrigerated. The flavors actually improve overnight as the spices meld together.