Chickpea Paprikash Recipe

Introduction

Chickpea Paprikash is a comforting, dairy-free twist on a classic Hungarian dish. Packed with rich paprika flavor and creamy vegan sour cream, it makes for a hearty, satisfying meal perfect for weeknight dinners.

Ingredients

• 1/2 lb. pasta
• 2 tbsp vegan butter, divided
• 3 tbsp finely chopped fresh parsley
• 1 cup finely chopped onion
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 1 tsp garlic powder
• 2 tbsp sweet paprika
• 2 (15 oz.) cans chickpeas, drained and rinsed
• 1 tbsp all-purpose flour
• 1 cup vegetable broth
• 2 cups crushed tomatoes
• 1/2 cup vegan sour cream
• 1/8 to 1/4 tsp red chili flakes (optional)

Instructions

1. Step 1: Cook pasta according to package directions for al dente in salted water (use 2 tbsp kosher salt). Drain and transfer to a large mixing bowl. Add 1 tbsp vegan butter and fresh parsley, then toss to combine.
2. Step 2: In a pan over medium heat, add chopped onions, olive oil, remaining 1 tbsp vegan butter, kosher salt, and black pepper. Cook on medium-low heat, stirring occasionally, for about 5 minutes until onions are softened.
3. Step 3: Stir in tomato paste and garlic powder. Cook for another 3 minutes, stirring frequently to develop flavor.
4. Step 4: Add sweet paprika and chickpeas, stirring well to coat. Then sprinkle in the flour and mix thoroughly to combine.
5. Step 5: Gradually stir in vegetable broth, followed by crushed tomatoes, vegan sour cream, and red chili flakes if using. Stir well to blend all ingredients.
6. Step 6: Bring the mixture to a gentle simmer, cooking for 4 to 5 minutes. Be careful not to let it boil to preserve the creamy texture.
7. Step 7: Add the pasta to the sauce, stir to combine, and serve immediately.

Tips & Variations

• Use smoked paprika for a deeper, smoky flavor that enriches the dish.
• For extra protein, add cooked seitan or tofu cubes along with the chickpeas.
• If you prefer a thicker sauce, reduce the vegetable broth slightly or add a little more flour when stirring it in.
• Fresh parsley is key for brightness—add more as a garnish just before serving.
• Swap pasta for rice or egg noodles to change up the texture and variation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli, or egg noodles work well. Choose your favorite or whatever you have on hand.

Is this dish spicy?

The dish is mild by default, but you can add red chili flakes to taste for a bit of heat. Adjust according to your preference.

Chickpea Paprikash Recipe

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★★★★★

4.9 from 69 reviews

• Author: Charlotte
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Chickpea Paprikash is a comforting vegan twist on the traditional Hungarian dish, featuring tender chickpeas simmered in a paprika-spiced tomato sauce with creamy vegan sour cream, served over perfectly cooked pasta and garnished with fresh parsley. This hearty, flavorful meal is easy to prepare and packed with rich, smoky notes from sweet paprika and a mild kick from optional chili flakes.

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Ingredients

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Pasta

• 1/2 lb. pasta
• 2 tbsp vegan butter, divided
• 3 tbsp finely chopped fresh parsley

Sauce

• 1 cup finely chopped onion
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 1 tsp garlic powder
• 2 tbsp sweet paprika
• 2 (15 oz.) cans chickpeas, drained and rinsed
• 1 tbsp all-purpose flour
• 1 cup vegetable broth
• 2 cups crushed tomatoes
• 1/2 cup vegan sour cream
• 1/8 to 1/4 tsp red chili flakes (optional)

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Instructions

1. Cook the Pasta: Bring a large pot of salted water (using 2 tbsp kosher salt) to a boil and cook the pasta according to the package directions until al dente. Drain the pasta, then transfer it to a large mixing bowl. Add 1 tbsp of vegan butter and the chopped fresh parsley, stirring to coat the pasta evenly and keep it from sticking.
2. Sauté Onions: Heat a pan over medium heat and add the finely chopped onions, olive oil, remaining 1 tbsp vegan butter, 1/2 tsp kosher salt, and black pepper. Cook on medium-low heat for about 5 minutes until the onions are soft and translucent, stirring occasionally to prevent sticking.
3. Add Tomato Paste and Garlic Powder: Stir in the tomato paste and garlic powder to the softened onions. Cook for an additional 3 minutes, allowing the tomato paste to intensify and blend with the onions.
4. Add Paprika and Chickpeas: Stir in the sweet paprika and the drained chickpeas until well combined. Then sprinkle the all-purpose flour over the mixture and stir thoroughly to incorporate, which will help thicken the sauce.
5. Add Liquids and Simmer: Slowly pour in the vegetable broth, followed by the crushed tomatoes, vegan sour cream, and optional red chili flakes. Stir the sauce thoroughly to combine all ingredients. Bring the mixture to a gentle simmer over medium-low heat, cooking for 4 to 5 minutes. Be careful not to let the sauce boil to prevent curdling of the vegan sour cream.
6. Combine and Serve: Add the cooked pasta back into the pan or sauce mixture, gently stirring to coat the pasta with the rich chickpea paprikash sauce. Serve immediately garnished with additional fresh parsley if desired.

Notes

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
• You can adjust the spiciness by increasing or decreasing the red chili flakes or omit them altogether for a milder dish.
• If vegan sour cream is unavailable, you can use plain cashew cream or coconut yogurt as a substitute.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Hungarian-Inspired

Keywords: chickpea paprikash, vegan paprikash, chickpea recipe, vegan Hungarian dish, plant-based paprikash, vegan comfort food, easy vegan dinner, paprika chickpeas