Description
Chickpea Paprikash is a cozy, vegan spin on the traditional Hungarian favorite, replacing chicken with protein-packed chickpeas in a rich and creamy paprika sauce. Served over buttery noodles, it’s a 30-minute comfort food classic made from pantry staples. This plant-based dish is perfect for busy weeknights and delivers all the warmth and flavor of the original.
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
Instructions
- Cook pasta until al dente. Drain, toss with 1 tbsp vegan butter and chopped parsley. Set aside.
- Heat olive oil and remaining vegan butter in a skillet over medium heat. Add onion, salt, and pepper. Sauté for 5 minutes until softened.
- Stir in tomato paste and garlic powder. Cook for 2-3 minutes.
- Add paprika and chickpeas, stirring to coat. Sprinkle in flour and mix well.
- Pour in broth, crushed tomatoes, and vegan sour cream. Add chili flakes if using. Stir and bring to a simmer. Cook for 4-5 minutes to thicken.
- Add cooked pasta and toss to coat. Heat through for 1-2 minutes.
- Serve warm, garnished with fresh parsley.
Notes
- Use gluten-free pasta and flour alternatives to make this recipe gluten-free.
- Add spinach, mushrooms, or bell peppers to boost nutrition.
- Cashew cream or plant-based yogurt can replace vegan sour cream.
- Sauce thickens as it sits; add broth when reheating.
- Best enjoyed fresh; not ideal for freezing due to texture changes.
