Description
Chickpea paprikash is a delightful vegan twist on the classic Hungarian dish, offering a rich, creamy sauce brimming with flavor. This heartwarming recipe replaces meat with protein-packed chickpeas, making it a perfect option for vegetarians and anyone seeking a nutritious meal. With its vibrant spices and a touch of coconut milk, this dish is both satisfying and easy to make, ideal for busy weeknights or casual gatherings. Serve it over rice or alongside crusty bread to soak up every delicious drop. In just a few simple steps, you can enjoy a comforting bowl of chickpea paprikash that will impress family and friends alike.
Ingredients
- 2 cans chickpeas (rinsed)
- 1 medium yellow onion (chopped)
- 1 red bell pepper (chopped)
- 3–4 cloves garlic (minced)
- 2 tbsp sweet paprika
- 1 can (400ml) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion and red bell pepper until softened (about 5 minutes).
- Stir in minced garlic and sweet paprika; cook for an additional minute until fragrant.
- Add rinsed chickpeas to the skillet, mixing well.
- Pour in coconut milk and vegetable broth; stir until combined and bring to a gentle simmer.
- Let simmer for 10-15 minutes until the sauce thickens slightly, stirring occasionally.
- Adjust seasoning with salt or additional paprika if desired.
Notes
– Rinse canned chickpeas thoroughly to remove excess sodium for better flavor.
– Customize the spice level by adding crushed red pepper flakes if you prefer some heat.
– Serve with rice, quinoa, or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg