Go Back

Chickpea Paprikash

A hearty and quick vegan dish perfect for busy weeknights, filled with chickpeas, paprika, and creamy coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hungarian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas (15 oz), drained and rinsed
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons sweet paprika the star of the show
  • 1 teaspoon ground cumin
  • 1 can diced tomatoes (14 oz)
  • 1 cup vegetable broth
  • 1/2 cup coconut milk or substitute with almond milk
  • to taste salt and pepper
  • for garnish fresh parsley, chopped for that pop of color

Method
 

Sauté the Goodness
  1. In a large pot or skillet, heat the olive oil over medium heat. Add the diced onions and allow them to caramelize for about 5 minutes. Then, sprinkle in the minced garlic and let it cook for another minute until fragrant.
Spice It Up!
  1. Add the sweet paprika and cumin to the onion and garlic mixture. Let these spices cook together for about 30 seconds.
Bring in the Stars
  1. Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring this mixture to a gentle simmer and let it bubble for about 10 minutes.
Creamy Finish
  1. In the last few minutes, pour in the coconut milk and season with salt and pepper to taste. Allow everything to cook together for another 5 minutes.
Garnish & Serve
  1. Serve your Chickpea Paprikash hot, topped with a sprinkle of fresh parsley. Pair it with rice, pasta, or a crusty piece of bread.

Notes

Paprika Panic? Substitute sweet paprika with a blend of smoked paprika and a dash of sugar. Leftovers can be stored in an airtight container in the fridge for up to four days. For a nut-free option, swap coconut milk for more vegetable broth or a splash of oat milk.