Chickpea Paprikash Recipe
Introduction
Chickpea Paprikash is a comforting vegan twist on a traditional Hungarian favorite. This creamy, paprika-spiced dish combines tender chickpeas with a rich tomato sauce, served over pasta for a satisfying meal that’s perfect for any night of the week.
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
- Step 1: Cook pasta according to package directions for al dente in salted water (use 2 tbsp kosher salt), then drain. Transfer the cooked pasta to a large mixing bowl and toss with 1 tbsp vegan butter and fresh parsley.
- Step 2: Meanwhile, heat a pan over medium heat and add the chopped onions, olive oil, remaining 1 tbsp vegan butter, salt, and black pepper. Cook on medium-low heat, stirring occasionally, for about 5 minutes until the onions soften.
- Step 3: Add the tomato paste and garlic powder to the pan. Stir well and cook for 3 minutes to develop the flavors.
- Step 4: Stir in the sweet paprika and chickpeas. Then sprinkle the flour over the mixture, stirring to coat evenly.
- Step 5: Gradually add the vegetable broth, stirring constantly, followed by the crushed tomatoes, vegan sour cream, and red chili flakes if using. Mix thoroughly to combine.
- Step 6: Bring the sauce to a gentle simmer and cook for 4–5 minutes, being careful not to let it boil.
- Step 7: Add the cooked pasta to the sauce, toss to coat, and serve warm.
Tips & Variations
- For a gluten-free option, substitute the pasta and flour with gluten-free versions.
- Add smoked paprika for a deeper, smoky flavor.
- Garnish with extra fresh parsley or a squeeze of lemon juice to brighten the dish.
- Use canned diced tomatoes instead of crushed tomatoes for a chunkier texture.
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 to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe oil-free?
Yes, you can omit the olive oil and vegan butter and sauté the onions in a bit of vegetable broth or water instead. The dish will still be flavorful.
Is vegan sour cream necessary?
Vegan sour cream adds creaminess and tang but you can substitute it with plain unsweetened plant-based yogurt or omit it altogether for a lighter sauce.
PrintChickpea Paprikash Recipe
Chickpea Paprikash is a hearty and comforting vegan dish that combines tender chickpeas with a rich, smoky paprika sauce. Served over perfectly cooked pasta and finished with fresh parsley and vegan sour cream, this recipe offers a flavorful twist on traditional Hungarian paprikash, making it a nourishing and satisfying meal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian-inspired, Vegan
- Diet: Vegan
Ingredients
Pasta
- 1/2 lb. pasta
- 2 tbsp vegan butter, divided
- 3 tbsp finely chopped fresh parsley
Sauce and Chickpeas
- 1 cup finely chopped onion
- 2 tbsp olive oil
- 1 tsp kosher salt (plus 2 tbsp for pasta water)
- 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 (with 2 tbsp kosher salt) to a boil. Add pasta and cook according to package directions until al dente. Drain the pasta and transfer it to a large mixing bowl. Add 1 tablespoon of vegan butter and the freshly chopped parsley, stirring gently to coat the pasta.
- Prepare the base sauce: In a large pan over medium heat, combine the finely chopped onions, 2 tbsp olive oil, remaining 1 tablespoon vegan butter, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook on medium-low heat for about 5 minutes, stirring occasionally, until the onions are softened and translucent.
- Add tomato paste and garlic powder: Stir in 1 tablespoon tomato paste and 1 teaspoon garlic powder, cooking for another 3 minutes to deepen the flavors, stirring frequently to prevent burning.
- Incorporate spices and chickpeas: Add 2 tablespoons sweet paprika and drained chickpeas to the pan. Stir well to coat the chickpeas in the paprika mixture, allowing the flavors to meld.
- Thicken the sauce: Sprinkle in 1 tablespoon all-purpose flour and stir to combine evenly. This will help thicken the sauce as it cooks.
- Add liquids and simmer: Pour in 1 cup vegetable broth followed by 2 cups crushed tomatoes. Stir in 1/2 cup vegan sour cream and the optional 1/8 to 1/4 teaspoon red chili flakes if you prefer a slight heat. Mix thoroughly, then bring the sauce to a gentle simmer, and cook for 4 to 5 minutes, making sure not to let it boil to prevent curdling of the sour cream.
- Combine and serve: Add the cooked pasta to the sauce, stirring gently to coat all the noodles evenly. Serve hot, garnished as desired with extra fresh parsley.
Notes
- To keep the vegan sour cream from curdling, avoid boiling the sauce; maintain a gentle simmer.
- You can use gluten-free pasta to make this recipe gluten-free if desired.
- Adjust the amount of red chili flakes to suit your spice preference or omit for a milder flavor.
- Leftovers refrigerate well for up to 3 days and can be reheated gently on the stovetop.
- This dish can be complemented with a side of steamed greens or a fresh salad for a balanced meal.
Keywords: Chickpea Paprikash, Vegan Paprikash, Chickpea Recipe, Vegan Dinner, Paprika Sauce, Plant-based, Pasta with Chickpeas
