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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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