Description
A rich, vibrant, and flavorful vegan dish inspired by traditional Hungarian paprikash, featuring chickpeas and a creamy paprika-infused sauce.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons smoked paprika
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1/2 cup coconut cream
- 2 tablespoons flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, optional for garnish
Instructions
- Chop the onion and garlic, rinse the chickpeas, and measure out your spices and liquids.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute.
- Sprinkle the smoked paprika over the sautéed onion and garlic, stirring well to coat. Let it cook for about 30 seconds to release the aroma.
- Stir in the tomato paste and cook for another minute to deepen the flavor.
- Pour in the vegetable broth and add the chickpeas. Stir to combine and bring to a gentle simmer. Let it cook for 10 minutes to allow the flavors to meld.
- In a small bowl, whisk the flour with a few tablespoons of water to create a slurry. Gradually pour this into the skillet, stirring continuously until the sauce starts to thicken.
- Reduce the heat to low and stir in the coconut cream. Let it simmer for another 5 minutes until the sauce is velvety and smooth.
- Taste the sauce and adjust the seasoning with salt and pepper. Sprinkle fresh parsley on top for garnish.
- Serve immediately over rice, noodles, or with crusty bread.
Notes
[‘Let the onion and garlic cook slowly to develop a deep, sweet flavor.’, ‘Toast the smoked paprika briefly before adding liquids to enhance its smoky taste.’, ‘Adjust the amount of coconut cream to your liking for a richer or lighter sauce.’, ‘If the sauce is too thick, add a splash of broth; if too thin, let it simmer uncovered for a few extra minutes.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Fat: 10
- Carbohydrates: 30
- Fiber: 6
- Protein: 8
Keywords: vegan, chickpea paprikash, comfort food, gluten-free, plant-based, easy dinner, healthy recipe