Name: Chickpea Paprikash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Hungarian-Inspired
Ingredients: Pasta of choice; 1 tbsp olive oil; 2 tbsp vegan butter, divided; 1 onion, finely chopped; 2 tbsp tomato paste; 1 tsp garlic powder; 2 tbsp sweet paprika (preferably Hungarian); 1 can (15 oz) chickpeas, drained and rinsed; 1 tbsp all-purpose flour; 1 cup vegetable broth; 1/2 cup crushed tomatoes; 1/3 cup vegan sour cream; Salt and black pepper, to taste; 1/4 tsp red chili flakes (optional); 2 tbsp fresh parsley, chopped

Chickpea Paprikash is a rich and comforting vegan twist on a classic Hungarian dish. Instead of the traditional chicken, I use chickpeas simmered in a creamy paprika sauce and serve it over buttery pasta. It’s hearty, flavorful, and comes together quickly—perfect for a cozy weeknight dinner.

Chickpea Paprikash

Why I Love This Recipe

I love how this recipe turns simple pantry ingredients into something deeply satisfying. The paprika gives the sauce a warm, smoky flavor, while the chickpeas add protein and texture. Tossing everything with buttery noodles makes it feel indulgent without being heavy. Plus, it’s ready in about 30 minutes, which makes it ideal for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta of choice
Olive oil
Vegan butter
Onion, finely chopped
Tomato paste
Garlic powder
Sweet paprika (preferably Hungarian)
Canned chickpeas, drained and rinsed
All-purpose flour
Vegetable broth
Crushed tomatoes
Vegan sour cream
Fresh parsley, chopped
Salt and black pepper
Red chili flakes (optional)

Directions

Cook the pasta until al dente, then drain and toss with a bit of vegan butter and parsley. Set aside.
In a large skillet, heat olive oil and remaining vegan butter over medium heat. Add chopped onion with a pinch of salt and pepper, and cook until soft, about 5 minutes.
Stir in tomato paste and garlic powder. Cook for another 2-3 minutes.
Add the paprika and chickpeas, stirring to coat them in the spices. Sprinkle in the flour and stir to distribute evenly.
Pour in the vegetable broth, crushed tomatoes, and vegan sour cream. Add chili flakes if using. Stir well and bring to a gentle simmer. Cook for 4-5 minutes until the sauce thickens slightly.
Add the cooked pasta and toss everything together until the noodles are coated and warmed through.
Serve hot, garnished with more parsley if desired.

Servings and Timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

Make it gluten-free: I use gluten-free pasta and swap the flour with cornstarch or a gluten-free flour blend.
Boost the veggies: I sometimes add spinach, bell peppers, or mushrooms for extra nutrients.
Spice it up: A pinch of smoked paprika or a few dashes of hot sauce brings extra warmth.
Switch the base: If I don’t have pasta, I serve the chickpeas and sauce over rice or mashed potatoes.

Storage and Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of veggie broth or water and warm it in a skillet over medium heat until heated through. The microwave works too—just stir halfway through.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but I soak and cook them first. I use about 1.5 cups of cooked chickpeas to replace one can.

What’s the best paprika to use?

Hungarian sweet paprika gives the most authentic flavor, but regular sweet paprika works too. I avoid smoked paprika unless I want a deeper, smoky taste.

Can I make it without vegan sour cream?

Yes, I sometimes use cashew cream or unsweetened plant-based yogurt as a substitute.

Will the sauce thicken more as it sits?

It does! The pasta absorbs some of the sauce over time, so I add a little broth when reheating to loosen it up.

Is this freezer-friendly?

I don’t recommend freezing it because the pasta can get mushy and the creamy sauce may separate. It’s best enjoyed fresh or from the fridge.

Conclusion

Chickpea Paprikash is one of those meals that feels like a warm hug in a bowl. It’s hearty, full of flavor, and super simple to make. I keep it in regular rotation because it’s comforting, satisfying, and always hits the spot—especially on a chilly evening.