Chickpea Paprikash – A Hearty Vegan Delight
Introduction
Hungarian cuisine is known for its rich flavors, and one of its most beloved dishes is Paprikash. Traditionally made with chicken and a creamy paprika-infused sauce, this dish has been reimagined in countless ways. For those following a plant-based lifestyle, Chickpea Paprikash is a delicious and satisfying alternative. Packed with protein-rich chickpeas and infused with smoky paprika, this dish delivers all the comforting flavors of the original while keeping things vegan-friendly.
Whether served over pasta, rice, or buttery parsley noodles, this hearty meal is perfect for cozy nights and easy weeknight dinners.
Ingredients
To make a flavorful Chickpea Paprikash, you’ll need:
- 1 tablespoon olive oil or vegan butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons Hungarian sweet paprika
- 1/2 teaspoon smoked paprika (optional for a deeper flavor)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (or 2 tablespoons tomato paste)
- 1 cup vegetable broth
- 1/2 cup unsweetened plant-based yogurt or coconut cream
- 1 teaspoon lemon juice (for balance)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
1. Sauté the Aromatics
Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute, making sure it doesn’t burn.
2. Add the Paprika & Spices
Sprinkle in the Hungarian sweet paprika, smoked paprika, salt, and black pepper. Stir well to coat the onions and garlic, allowing the spices to bloom and release their aroma.
3. Simmer with Chickpeas & Tomatoes
Add the drained chickpeas and diced tomatoes (or tomato paste) to the pan. Pour in the vegetable broth and stir everything together. Bring to a gentle simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.
4. Make it Creamy
Reduce the heat to low and stir in the plant-based yogurt or coconut cream. Let it warm through but avoid boiling to prevent curdling. Add a squeeze of lemon juice to brighten up the flavors.
5. Serve & Garnish
Garnish with freshly chopped parsley and serve hot over pasta, rice, or buttery parsley noodles.
Variations & Serving Suggestions
With Pasta
For a heartier meal, toss the Chickpea Paprikash with cooked fettuccine, penne, or egg-free pappardelle.
With Buttery Parsley Noodles
Cook your favorite noodles and toss them with a little vegan butter and chopped parsley for an authentic touch.
Spicy Version
If you like a bit of heat, add a pinch of cayenne pepper or red chili flakes while simmering the sauce.
With Vegetables
For extra nutrition, stir in bell peppers, mushrooms, or spinach during the last few minutes of cooking.
Final Thoughts
This Chickpea Paprikash is a fantastic way to enjoy the deep, rich flavors of Hungarian cuisine while keeping it plant-based. It’s creamy, comforting, and easy to make with pantry staples. Perfect for meal prep, this dish tastes even better the next day as the flavors continue to develop.
Give it a try, and let us know how you serve it! Enjoy your cozy, flavor-packed meal. 😊
