Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tbsp olive oil
- 2 tbsp sweet paprika (Hungarian paprika is ideal)
- 1 tsp smoked paprika (optional for extra depth)
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 cup vegetable broth
- 1/2 cup coconut cream or cashew cream (for a creamy, vegan base)
- 1 tbsp tomato paste
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: Serve with rice, noodles, or crusty bread
Instructions:
- Sauté the Vegetables
Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and diced red bell pepper, and continue cooking for another 5 minutes until the vegetables are fragrant and tender. - Add Spices and Tomato Paste
Stir in the sweet paprika, smoked paprika, cumin, and thyme. Let the spices cook for 1-2 minutes, allowing their flavors to bloom. Then, add the tomato paste, mixing well with the vegetables. - Add Chickpeas and Broth
Add the drained chickpeas to the skillet and pour in the vegetable broth. Stir everything together and let it simmer for about 10 minutes. The chickpeas will absorb the flavors, and the sauce will begin to thicken slightly. - Make it Creamy
Stir in the coconut cream (or cashew cream) and mix well. Allow the sauce to simmer for another 5 minutes until it reaches a rich, creamy consistency. Taste and adjust seasoning with salt and pepper as needed. - Serve and Garnish
Remove from heat, and garnish with fresh chopped parsley. Serve your chickpea paprikash over rice, noodles, or with a side of crusty bread for a satisfying meal.
This vegan chickpea paprikash is a plant-based take on a classic Hungarian dish. The combination of sweet and smoked paprika, tender chickpeas, and creamy sauce creates a cozy, comforting meal perfect for any night of the week.