Print

Chickpea Paprikash Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 62 reviews

Chickpea Paprikash is a creamy, comforting vegan dish inspired by traditional Hungarian paprikash, featuring tender chickpeas simmered in a rich, aromatic sauce made with coconut milk and sweet paprika. Served over pasta, it's a flavorful and wholesome meal perfect for a quick and satisfying dinner.

Ingredients

Sauce

  • 2 tbsp olive oil
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup tomato paste
  • 2 tbsp sweet paprika
  • 1 13.5 oz can full fat (unsweetened) coconut milk
  • 1 28 oz can chickpeas, drained and rinsed
  • 1/2 tsp salt

Pasta

  • 1 lb short cut pasta (gluten free if needed)

Instructions

  1. Heat Oil and Sauté Onions: Heat olive oil in a large pan over medium heat until shimmering. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onions become soft and translucent.
  2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook the mixture for another 3-4 minutes, allowing the flavors to meld and the tomato paste to deepen in color and aroma.
  3. Simmer Chickpea Paprikash: Pour in the coconut milk, then add the drained chickpeas, sweet paprika, and salt. Bring this mixture to a gentle simmer, then reduce the heat and cook uncovered for 5-10 minutes until the sauce thickens and is heated through. Adjust seasoning with additional salt if needed.
  4. Cook the Pasta: Meanwhile, cook the pasta in a large pot of salted boiling water following package instructions until al dente. Drain the pasta well.
  5. Assemble and Serve: Divide the cooked pasta among serving bowls and spoon the creamy chickpea paprikash over the top. Optionally, serve with a light side salad for a complete meal.

Notes

  • For a gluten-free option, use gluten-free pasta.
  • To enhance the flavor, you can add smoked paprika along with sweet paprika.
  • If you prefer a thicker sauce, cook the mixture a little longer, or mash some of the chickpeas.
  • This dish is vegan and dairy-free because of the coconut milk substitution.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stove or in the microwave.

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