Chickpea Paprikash
A twist on the traditional Hungarian dish, this vegan chickpea paprikash recipe has a creamy coconut based sauce with sweet paprika and tomato paste. Served over pasta, it's quick, easy and so comforting.
Servings: 4 servings
Calories: 597kcal
Ingredients
- 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
- 1 lb short cut pasta gluten free if needed
Instructions
- Heat oil in a large pan over medium heat. When shimmering, add the onion and cook until softened—about 5-7 minutes.
- Add the garlic and tomato paste. Cook for another 3-4 minutes until fragrant.
- Pour in the coconut milk, chickpeas, paprika and salt. Bring to a simmer then reduce the heat and cook for 5-10 minutes uncovered until thick and heated through. Taste for salt and add more if needed.
- Cook pasta in salted water according to package directions.
- Divide the pasta among bowls and top with the chickpea paprikash. Serve with a light side salad if desired.
Nutrition
Serving: 1g | Calories: 597kcal | Carbohydrates: 96g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 1140mg | Fiber: 19g | Sugar: 13g