Description
Chickpea Paprikash is a vegan twist on traditional Hungarian Paprikash. With tender chickpeas in a creamy paprika-infused sauce served over pasta, this quick and comforting meal is perfect for weeknight dinners. Ready in just 30 minutes, it’s packed with flavor and easy to customize for dietary preferences.
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
- Cook the Pasta:
- Boil pasta in salted water until al dente. Drain and toss with 1 tbsp vegan butter and parsley. Set aside.
- Prepare the Sauce:
- Heat olive oil and remaining vegan butter in a pan over medium heat. Add onions, salt, and pepper. Cook until softened (about 5 minutes).
- Add Flavorings:
- Stir in tomato paste and garlic powder. Cook for 3 minutes to deepen the flavor.
- Combine Chickpeas and Spices:
- Add sweet paprika and chickpeas, stirring to coat. Sprinkle with flour and mix well.
- Build the Sauce:
- Pour in vegetable broth, crushed tomatoes, and vegan sour cream. Add red chili flakes if desired. Stir thoroughly.
- Simmer:
- Simmer gently for 4-5 minutes, ensuring the sauce doesn’t boil.
- Combine and Serve:
- Mix cooked pasta with the sauce, stir well, and serve warm.
Notes
- For a gluten-free version, use gluten-free pasta.
- To make it spicier, increase red chili flakes or use hot paprika.
- Store leftovers in the fridge for up to 3 days in an airtight container. Reheat on low heat with a splash of broth to maintain sauce consistency.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
