15-Minute Creamy Smoky Spanish Chickpea Stew: Perfectly Seasoned
A hearty, budget-friendly stew that captures the rich, smoky flavors of Spanish cuisine in just 15 minutes. This creamy, plant-based dish is packed with protein and perfect for a quick weeknight dinner.
Ingredients
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 tsp smoked paprika sweet or hot
- 1 tsp ground cumin
- 1 can (15 oz) chickpeas drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut cream for dairy-free
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed. Make-Ahead: Prepare the stew base (steps 1-4) up to 2 days ahead; add cream and seasonings just before serving. Substitutions: Use coconut cream for a dairy-free version. Add a pinch of cayenne for extra heat. Serving Suggestions: Serve over cooked rice, quinoa, or with crusty bread for a complete meal. For a thicker stew, mash a few chickpeas before adding the cream.