Name: Smoky Paprika Chickpea Stew with Spinach and Lemon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp Olive oil; 1 piece Yellow onion (diced); 4 piece Garlic cloves (minced); 2 tsp Smoked paprika; 1 tsp Ground cumin; 1 tsp Dried oregano; 0.25 tsp Red pepper flakes (optional); 2 tbsp Tomato paste; 400 g Canned diced tomatoes; 800 g Cooked chickpeas (drained and rinsed (about 2 cans)); 480 ml Vegetable broth; 120 g Baby spinach; 1 piece Lemon (zest and juice); Salt (to taste); Black pepper (to taste)

Smoky Paprika Chickpea Stew with Spinach and Lemon

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One-pot chickpea stew with smoked paprika, tomatoes, spinach, and lemon. Cozy, bold, vegan and gluten-free—ready in about 35 minutes and perfect for weeknight dinner or meal prep.

Prep time

10 min

Cook time

25 min

Servings

Calories

360 kcal

Difficulty

Easy

Cuisine

Mediterranean

Vegetarian Vegan Gluten-free Dairy-free

This smoky paprika chickpea stew is a weeknight-friendly, one-pot meal that tastes like it simmered all day. Chickpeas provide a hearty, high-protein base while onions, garlic, and warm spices build depth fast. Smoked paprika is the star: it adds a gentle campfire aroma and a rich, brick-red color without needing meat or long cooking. Tomatoes create the stew’s body, and a splash of broth loosens everything into a spoonable, cozy texture. In the last minutes, fresh spinach wilts in for color and nutrients, keeping the stew vibrant rather than heavy. Lemon juice and zest finish the pot with brightness, balancing the smokiness and waking up every bite. Serve it as-is for a comforting bowl, or ladle it over rice or quinoa for an extra-filling dinner. It’s naturally vegan and gluten-free, reheats beautifully, and the flavors deepen overnight—making it perfect for meal prep. Keep a jar of smoked paprika on hand and you’ll have a fast path to bold, satisfying flavor any day of the week.

Ingredients

Servings

2 tbsp Olive oil
1 piece Yellow onion (diced)
4 piece Garlic cloves (minced)
2 tsp Smoked paprika
1 tsp Ground cumin
1 tsp Dried oregano
0.25 tsp Red pepper flakes (optional)
2 tbsp Tomato paste
400 g Canned diced tomatoes
800 g Cooked chickpeas (drained and rinsed (about 2 cans))
480 ml Vegetable broth
120 g Baby spinach
1 piece Lemon (zest and juice)
Salt (to taste)
Black pepper (to taste)

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat.

2. Add the onion and cook 5–7 minutes, stirring occasionally, until softened and lightly golden.

3. Stir in the garlic and cook 30 seconds until fragrant.

4. Add smoked paprika, cumin, oregano, and (if using) red pepper flakes. Stir 20–30 seconds to bloom the spices.

5. Mix in tomato paste and cook 1 minute, scraping the bottom of the pot.

6. Add diced tomatoes, chickpeas, and vegetable broth. Bring to a gentle boil, then reduce to a simmer.

7. Simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Mash a small spoonful of chickpeas against the side of the pot to thicken if desired.

8. Stir in spinach and cook 2–3 minutes until wilted.

9. Turn off the heat. Add lemon zest and juice, then season with salt and black pepper to taste.

10. Serve hot. Optional: pair with rice or quinoa and add an extra squeeze of lemon at the table.