Description
This Chickpea Paprikash is a comforting, Hungarian-inspired vegan dish featuring tender chickpeas simmered in a creamy, paprika-infused tomato sauce, served over perfectly cooked al dente pasta. The recipe offers a rich and flavorful meal with vibrant spices and fresh parsley, ideal for a quick and satisfying weeknight dinner.
Ingredients
Pasta
- 1/2 lb. pasta
- 2 tbsp vegan butter, divided
- 3 tbsp finely chopped fresh parsley
Sauce and Chickpeas
- 1 cup finely chopped onion
- 2 tbsp olive oil
- 1 tsp kosher salt, divided
- 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: Bring a large pot of salted water to a boil using 2 tbsp of kosher salt. Cook the pasta according to package instructions until al dente. Drain the pasta and transfer it to a large mixing bowl. Add 1 tbsp of vegan butter and the finely chopped fresh parsley, and toss gently to combine and coat the pasta.
- Sauté the aromatics: In a large skillet or pan, heat 2 tbsp of olive oil and the remaining 1 tbsp of vegan butter over medium heat. Add the finely chopped onion, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook on medium-low heat, stirring occasionally, for about 5 minutes until the onions become soft and translucent.
- Add tomato paste and garlic powder: Stir in 1 tbsp of tomato paste and 1 tsp garlic powder into the onions. Continue to cook and stir for 3 more minutes to deepen the flavor and develop the base of the sauce.
- Incorporate paprika and chickpeas: Add 2 tbsp of sweet paprika and both cans of drained and rinsed chickpeas to the pan. Stir well to coat the chickpeas in the spices. Then, sprinkle 1 tbsp of all-purpose flour over the mixture and stir to combine, allowing the flour to slightly thicken the sauce.
- Add liquids and simmer: Pour in 1 cup of vegetable broth followed by 2 cups of crushed tomatoes. Stir to blend all ingredients smoothly, then add 1/2 cup of vegan sour cream and the optional red chili flakes if you desire some heat. Stir gently to incorporate without breaking the chickpeas.
- Simmer the sauce: Bring the mixture to a gentle simmer over medium-low heat. Cook for 4 to 5 minutes, stirring occasionally, making sure not to let the sauce boil, which could cause separation. The sauce should thicken slightly and become creamy.
- Combine and serve: Add the cooked pasta into the skillet with the paprikash sauce. Toss gently to coat the pasta evenly with the creamy chickpea mixture. Serve warm, garnished with extra fresh parsley if desired.
Notes
- For an extra smoky flavor, use smoked paprika instead of sweet paprika.
- If you want a thicker sauce, simmer a few minutes longer or add an additional tablespoon of flour dissolved in a bit of vegetable broth.
- This dish can be made gluten-free by using gluten-free pasta and a gluten-free flour alternative such as rice flour or cornstarch.
- To reduce sodium, use low-sodium vegetable broth and adjust added salt accordingly.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
