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Chickpea Paprikash Recipe

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★★★★★

5 from 418 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Thicken the sauce: Sprinkle in 1 tablespoon all-purpose flour and stir to combine evenly. This will help thicken the sauce as it cooks.
  6. 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.
  7. 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

Find it online: https://islawhite.com/chickpea-paprikash-recipe/