This easy Chickpea Paprikash recipe is healthier twist on the classic Hungarian comfort food. With a creamy coconut based sauce, sweet paprika and canned chickpeas, all served over pasta noodles. Vegan, easy and on the table in less than 30 minutes, it’s the perfect flavor packed dinner for any night of the week.
Ingredients in Chickpea Paprikash
This recipe was inspired by the traditional Hungarian dish, Chicken Paprikash. This version keeps things a little lighter by replacing the chicken with a couple cans of chickpeas and the sour cream with full fat coconut milk. The base consists of just a few other elemensts: onion, garlic and tomato paste. This recipe requires very few ingredients so make sure they are of as high quality as you can find. Because paprika is the main flavoring for the entire dish, it’s best to use Sweet Hungarian paprika for a more authentic taste.
How to Make Chickpea Paprikash
This chickpea paprikash recipe is short and sweet. All you need to do is sauté some chopped onion in a bit of oil until softened. Add in the tomato paste and garlic, then let those toast for a couple minutes, until fragrant. Pour in the coconut milk, chickpeas and paprika. It may seem weird to add the paprika right into the coconut milk as opposed to sautéing it with the onion, but paprika burns very easily. Paprika is also fat soluble, so there’s no need to blast it with heat to unlock the flavor due to the high fat content of the coconut milk.
Add a big pinch of salt and bring everything up to a low boil. Reduce the heat and allow the sauce to simmer uncovered for about 10 minutes. This allows the paprika to “bloom” and meld with the other flavors in the dish. At the end of cooking, the sauce should have thickened slightly and the chickpeas should be very tender. Important last step: taste for salt! If the sauce tastes bland in any way, it probably needs a little more salt to elevate the flavors.
What to Serve with Chickpea Paprikash
I find that this chickpea paprikash recipe goes wonderfully with any short cut pasta. I recently tried radiatori (pictured) and it was perfect for picking up that thick and creamy sauce. Other pasta shapes with lots of ridges, such as fusilii, rotini or rotelle are great too. A large wider noodles would also work well.
If you don’t want pasta, try serving this chickpea paprikash with potatoes or a traditional potato dumpling called spaetzle. A light side salad or handful of arugula is also a great way to balance out the meal.
More Recipes to Try:
- Grilled Tofu Shawarma Bowls
- Vegan Corn Chowder with Shiitake Bacon
- Honey Sesame Chickpea Lettuce Wraps
- Vegan Lasagna Bolognese
- Italian Stuffed Peppers